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Sheet Pan Turkey Sausage Sweet Potato Recipe
Ash Tyrrell

Sheet Pan Turkey Sausage Sweet Potato Recipe

I make this sheet pan turkey sausage sweet potato recipe on repeat, and I never get tired of it. I love that I can dump everything on one pan, walk away, and come back to a breakfast that looks like I tried way harder than I actually did. It's the kind of sweet potato sausage sheet pan dinner I turn to on busy mornings or lazy Sunday brunches when I still want something filling.
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Prep Time 10 minutes
Cook Time 24 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound sweet potatoes chopped into ½-inch cubes – I leave the skin on for extra fiber and less peeling work.
  • 1 pound yellow potatoes chopped into ½-inch cubes – these hold their shape better than russets on a sheet pan.
  • 1 yellow onion chopped – adds natural sweetness as it roasts alongside the potatoes.
  • 1 1/2 teaspoons salt – season the potatoes all the way through not just on the surface.
  • 1 teaspoon ground black pepper – a little goes a long way here so I add more only if needed.
  • 3 tablespoons of olive oil – helps the potatoes crisp up instead of steaming in the oven.
  • 12 pre-cooked turkey sausage links – I thaw mine in the fridge overnight so they heat evenly.
  • 6 large eggs – I use fresh eggs for a cleaner set and better flavor.
  • 4 ounces sharp cheddar cheese shredded – freshly shredded melts smoother than the pre-bagged kind.
  • 2 tablespoons grated Parmesan cheese – adds a salty savory finish on top.
  • ¼ cup chopped fresh parsley – brightens up the whole dish and adds a pop of color.

Method
 

  1. I set my oven rack to the middle position and preheat it to 450°F. While it heats up, I chop the sweet potatoes, yellow potatoes, and onion into similar-sized ½-inch pieces so they cook evenly. Keeping the pieces uniform really does make a difference in how the potatoes turn out.
  2. I toss the sweet potatoes, yellow potatoes, and onion in a large bowl with olive oil, salt, and pepper until everything is evenly coated. Then I spread it all out in a single layer on the sheet pan. Roasting for 15 minutes gets the potatoes most of the way tender before the next step.
  3. After the initial roast, I leave the pan in the oven and switch it to high broil for 3 to 5 minutes. This step gives the potatoes that golden, slightly crisp edge that makes the whole dish so much better. I keep a close eye on it since broilers work fast.
  4. Once the potatoes are done broiling, I pull the pan out and switch the oven back to 450°F. Using the thin edge of a metal spatula, I gently release any potatoes stuck to the pan and toss them again. This keeps every piece coated and ready for the next layer.
  5. Next, I shape the potatoes into six even sections and press a small well into the center of each one. I place two turkey sausage links on either side of each well so they warm through with everything else. This is where the sausage and sweet potato recipes really start coming together into one dish.
  6. I sprinkle the cheddar, Parmesan, and parsley over the potatoes and sausage, then lightly spray each well with cooking spray. Gently, I crack one egg into each well so it sits right in the center. This step needs a light hand so the yolks stay intact.
  7. I slide the pan back into the oven for 3 to 4 minutes for eggs with a soft, jammy center. Since the pan stays hot after it comes out, the eggs keep cooking a little longer, so I always pull them slightly underdone. If I want firmer yolks, I add an extra minute or two.
  8. I let the pan rest for a few minutes before slicing it into six portions. Using a metal spatula, I lift each egg-and-sausage square out carefully so the yolk stays whole. From here, it's ready to eat immediately or pack away for the week.

Notes

  • I always cut my potatoes into similar sizes so they finish roasting at the same time.
  • I like to use pre-cooked sausage links since they only need to warm through, not fully cook.
  • I spray the egg wells generously, because a stuck egg is the one thing that ruins my presentation.
  • I pull the pan out a minute early if I'm unsure about the eggs, since they keep cooking on the hot pan.
  • I double the batch on Sundays so I have breakfast ready for the whole week without extra effort.