If you’ve ever found yourself staring into your fridge at 6:13pm, hangry and uninspired, I get you. Last month, on one of those “I forgot to meal plan” Tuesdays, I threw together what I had: a pack of smoked sausage, two sweet potatoes that were about one day away from becoming compost, and the usual odds and ends (garlic, honey, a splash of soy sauce). I was not expecting magic. But friends, this Savory Sausage and Sweet Potatoes recipe with honey garlic sauce is the skillet dinner I’ve made at least eight times since. Easy, fast, barely any cleanup, and it tastes like you spent hours. Spoiler: you didn’t.
The first time I tossed everything together, my kitchen smelled like a cross between a backyard BBQ and a fall festival. The sweet potatoes get caramelized, the sausage gets crispy, and that sticky honey garlic sauce? It’s like the grown-up version of the stuff you wish came with takeout. Now, every time I make this, my husband appears in the kitchen just as I’m pouring the sauce, asking if “that amazing dinner is happening again.” (He’s not usually that subtle.)
So, if you need a new weeknight hero, this savory sausage and sweet potatoes skillet is about to become your best friend. Trust me, I’ve burned enough dinners to know when something’s a winner.
Why You’ll Love This Savory Sausage and Sweet Potatoes Recipe
Okay, let me gush for a second—this skillet dinner is the reason I stopped dreading weeknight cooking. It’s got everything: bold flavor, easy steps, and that honey garlic sauce you’ll want to drizzle on everything.
- One-pan wonder: You only need one skillet. I literally made this with my toddler hanging off my leg and still didn’t mess it up.
- Crispy-sweet potatoes + juicy sausage: The combo is so good, I’ve started buying sweet potatoes in bulk.
- Honey garlic sauce = magic: It’s sticky, savory, with just the right hit of garlic. I double it sometimes—no regrets.
- Ready in 30 minutes flat: Start to finish, you’re eating dinner before you can finish scrolling Pinterest.
- Flexible ingredients: Chicken sausage, turkey sausage, veggie sausage—use whatever you’ve got. I’ve even tossed in leftover roasted veggies.
- Kid and adult approved: My seven-year-old nephew devoured this. My food-snob friends asked for the recipe. Enough said.
This is the kind of meal that makes you feel like a kitchen genius. Low stress, big flavor, and you’ll probably have leftovers (unless you eat half the pan standing at the stove like I did). It’s my comfort food for those “I need a win” nights.
What Ingredients You’ll Need for the Honey Garlic Sausage Sweet Potatoes Skillet
Here’s what I love about this ingredient list: you probably have most of this already. I’m a little picky about a few things, though, and I’ll explain why.
- Smoked sausage (12 oz / 340g): I love a good andouille or kielbasa, but chicken sausage works too. Slice it into half-moons for max crispy edges. If you’re feeling fancy, go spicy—just adjust the honey to balance it out.
- Sweet potatoes (2 medium / about 1 lb / 450g): Peel and cut into ½-inch cubes. Smaller cubes = faster cooking and more caramelized bits. Those slightly-soft, spotty sweet potatoes? Perfect.
- Red onion (1 medium): Adds sweetness and color. Yellow onion works, but red onion caramelizes even better.
- Garlic (3 cloves, minced): Fresh is best. I tried jarred garlic once—doable, but not the same punch.
- Honey (3 tbsp / 60g): Any kind works, but I swear by local wildflower honey for richness. If your honey’s crystallized, just microwave it for 10 seconds.
- Soy sauce (2 tbsp / 30ml): Adds savory depth. I use low-sodium so I can control the salt. Tamari if you’re gluten-free.
- Apple cider vinegar (1 tbsp / 15ml): Brightens the sauce and balances the sweetness. White vinegar in a pinch, but cider is best.
- Olive oil (2 tbsp / 30ml): For sautéing. Avocado oil is great too, especially if you’re going higher-heat.
- Salt & pepper: To taste. I start with ½ tsp salt and a few grinds of pepper, then adjust at the end.
- Optional add-ins: Fresh thyme or rosemary (1 tsp chopped), smoked paprika (½ tsp), chili flakes for heat.
Quick notes: I always reach for Aidells or Trader Joe’s sausage when I want consistent flavor. For sweet potatoes, don’t stress if your cubes aren’t perfect—rustic is good. If you’re out of honey, maple syrup works (but the sauce will taste more breakfast-y). And for garlic? Smash with the side of your knife, then mince—it’s faster and makes your kitchen smell amazing.
Can you use white potatoes? Sure, but they won’t caramelize quite the same. I’ve tried it when I ran out of sweet potatoes, and it was still good, just not as “wow.”
Where do you find smoked sausage? Usually by the bacon and hot dogs. If you’re vegetarian, use your favorite plant-based sausage—Field Roast works well.
Equipment Needed for Savory Sausage and Sweet Potatoes Recipe
You don’t need a fancy kitchen to make this—trust me, I’ve made it with the most basic setup.
- Large skillet (12-inch): Cast iron is my favorite for crispy sausage and caramelized sweet potatoes, but nonstick works too. Stainless steel is fine—just use a bit more oil.
- Sharp knife: For slicing the sausage and dicing sweet potatoes. Dull knives = sad, squishy sweet potatoes.
- Cutting board: I use wood for veggies, plastic for meat (old habits from my restaurant job).
- Mixing bowl: Handy for tossing sweet potato cubes with oil and spices if you want even coating.
- Spatula or wooden spoon: For stirring. I’m team wooden spoon—less scraping, more control.
- Measuring cups/spoons: I eyeball the oil, but honey and soy sauce need measuring unless you want a sticky disaster.
No skillet? A large sauté pan works. In a pinch, you can even do this in a Dutch oven—just watch the sweet potatoes for sticking. And if you’re using cast iron, preheat it for a few minutes. Trust me, it makes a difference for those crispy bits.
I get questions about nonstick pans and high heat: If yours isn’t oven-safe, keep it medium-high. You want browning, not burning.
The only “fancy” thing I use is a silicone spatula—it makes flipping sausage slices easier and doesn’t scratch my skillet. Dollar store versions work just as well. Don’t overthink it!
How to Make Savory Sausage and Sweet Potatoes with Honey Garlic Sauce
Alright, let’s make this! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.
- Prep your ingredients (5 minutes)
Peel and dice the sweet potatoes into ½-inch cubes. Slice sausage into half-moons (about ¼-inch thick). Chop the onion and mince the garlic. Measure honey, soy sauce, and vinegar into a small bowl—this is your sauce. - Brown the sausage (6 minutes)
Heat 1 tbsp olive oil in your skillet over medium-high. Add the sausage slices in a single layer. Let them cook undisturbed for 2-3 minutes, then flip and brown the other side. You want crispy edges and some nice caramelization. Remove sausage to a plate—leave the oil and those gorgeous brown bits in the pan. - Sauté sweet potatoes and onion (10 minutes)
Add the remaining 1 tbsp olive oil to the skillet. Toss in the sweet potatoes and onion, sprinkle with salt and pepper. Sauté, stirring every couple of minutes, until the sweet potatoes start to brown and soften up. They should smell sweet and nutty, and you’ll see some golden edges. If they’re sticking, add a splash of water and scrape up those bits. - Add garlic and sausage back in (2 minutes)
Push sweet potatoes to the side. Add garlic to the empty spot and sauté for about 30 seconds—just until fragrant (don’t burn it!). Add sausage back in, mix everything together. - Pour in honey garlic sauce (2 minutes)
Give your honey-soy-vinegar mix a quick stir and pour over everything. Stir well to coat. Let it bubble for 1-2 minutes, scraping up any browned bits. The sauce will thicken slightly and get sticky—this is the magic moment. - Finish and serve (2 minutes)
Taste and adjust seasoning. Add fresh thyme or rosemary if you like. Serve hot, straight from the skillet, with extra sauce drizzled on top. The sweet potatoes should be tender, the sausage crispy, and everything glossy and fragrant.
If your sweet potatoes aren’t quite soft, cover the skillet for 2-3 minutes and let steam finish the job. Don’t worry if the sauce looks thin at first—it thickens as it cools.
And real talk: If you get distracted and overcook the sausage, just chop it smaller and call it “extra crispy.” Been there, still delicious.
The whole thing takes about 30 minutes, and you’ll know it’s done when the potatoes are fork-tender and your kitchen smells like a honey-garlic daydream.
My Best Tips & Techniques for Foolproof Sausage Sweet Potatoes Skillet
Okay, here’s where I share everything I’ve learned from making this way too many times…
- Cut sweet potatoes small: ½-inch cubes cook faster and get crispier. Bigger chunks take longer and stay firm in the middle.
- Don’t crowd the pan: If your skillet is small, cook the sausage in two batches. Crowding = steaming, not crispy.
- Let sausage sit: Give it a minute or two undisturbed for perfect browning. Stirring too much gives you pale sausage.
- Balance the sauce: Taste before adding salt—soy sauce is salty. If you want more tang, add a splash more vinegar. If it’s too sweet, a dash of chili flakes saves the day.
- Steam to finish: If sweet potatoes aren’t soft enough, cover the skillet for a few minutes at the end. Works every time.
- Garnish, garnish, garnish: Fresh herbs (thyme, parsley, rosemary) or green onions add brightness. I use whatever’s wilting in the fridge.
Some mistakes I’ve made: Forgetting to peel the sweet potatoes (skin gets tough), burning the garlic (bitter!), and using maple syrup instead of honey without adjusting the soy sauce (ended up way too sweet—lesson learned).
Pro tip: If you want even more crispy edges, finish under the broiler for 2 minutes. Watch closely—it goes from “yum” to “oh no” fast.
And yes, cleaning as you go is a lifesaver. No one likes staring at a sticky skillet after dinner.
Ways to Mix It Up – Recipe Variations
Once you’ve made the basic version, here’s where you can get creative. I’ve tried all of these, and they all work.
- Spicy Sausage Sweet Potatoes: Use hot Italian sausage and add ½ tsp chili flakes. The sweet potatoes balance the heat. My husband loves this one—sweat towel recommended.
- Chicken-Apple Sausage Version: Swap smoked sausage for chicken-apple sausage and add sliced apples with the sweet potatoes. Tastes like autumn in a skillet.
- Veggie Boost: Toss in chopped bell peppers, zucchini, or broccoli florets with the onion. Good way to clean out the fridge and add color.
- Gluten-Free Swap: Use tamari instead of soy sauce. The rest is naturally gluten-free.
- Vegan Adaptation: Use your favorite plant-based sausage, maple syrup instead of honey, and coconut aminos instead of soy sauce. I’ve tried it—still delicious, just a tad sweeter.
- Extra Crunch: Sprinkle with toasted pumpkin seeds or chopped pecans before serving. Adds texture and a nutty vibe.
- Breakfast Skillet: Crack 2-3 eggs right on top in the last 5 minutes, cover, and let them set. The runny yolk + honey garlic sauce = breakfast goals.
I’ve also added a splash of balsamic vinegar with the sauce for extra depth. And for those who love cheese, a sprinkle of feta or goat cheese at the end is wild. Don’t be afraid to experiment—this recipe is a blank canvas.
And if you try something super weird (I once used leftover pineapple—surprisingly good), let me know in the comments!
Serving Ideas & Storage for Savory Sausage and Sweet Potatoes
How to Serve
- Serve straight from the skillet—it looks rustic and inviting.
- I usually add a sprinkle of fresh herbs or green onions for color.
- For dinner guests, spoon into shallow bowls and drizzle extra sauce on top.
- Pair with a simple green salad or steamed broccoli for a full meal.
- Breakfast idea: Top with a fried or poached egg. Seriously, try it.
Storage Instructions
- Room Temperature: Okay for up to 2 hours, then refrigerate.
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave (1-2 minutes) or in a skillet over medium heat.
- Freezer: This freezes surprisingly well! Let cool, then freeze portions in freezer bags for up to 2 months. Thaw overnight and reheat in a skillet with a splash of water.
- Meal prep tip: Portion into containers for grab-and-go lunches. It tastes even better the next day when the flavors meld.
If it starts to get dry, add a drizzle of olive oil or extra sauce when reheating. And if you somehow end up with stale bits, I turn them into breakfast hash by tossing with scrambled eggs.
This is one of those recipes that actually improves after a day in the fridge—the honey garlic sauce soaks into the sweet potatoes and sausage, making it even more flavorful.
Nutritional Info & Health Benefits
I’m not a nutritionist, but I can tell you why I feel good about eating this savory sausage and sweet potatoes recipe.
| Per Serving (about 1/4 of recipe) | Amount |
|---|---|
| Calories | ~340 |
| Protein | 13g |
| Carbs | 34g |
| Fat | 15g |
| Fiber | 4g |
- Sweet potatoes = fiber, vitamin A, potassium—all good stuff for energy and immunity
- Sausage adds protein, and you can go lean with chicken or turkey versions
- Honey garlic sauce uses less sugar than most glazes (and you control it!)
- Gluten-free and dairy-free naturally, with easy swaps for other diets
I love that this actually keeps me full—unlike most “one pan” dinners that are basically carbs and sauce. If you use turkey or chicken sausage, the fat drops, but flavor stays. And real talk: It’s still sausage and potatoes, but way better for you than takeout.
Final Thoughts on Savory Sausage and Sweet Potatoes Recipe
So that’s my go-to savory sausage and sweet potatoes recipe—the easy honey garlic skillet dinner that never lets me down. I know I’ve gone on about it, but when you find a recipe this good (and weeknight-proof), you just want to share it with everyone.
This has become my shortcut to cozy comfort when I don’t want to think about what’s for dinner. I hope you love it as much as my family does. Every time I make it, someone asks for the recipe. Now you have it!
Make it your own! Try the variations, swap sausage types, toss in extra veggies, or double the sauce for extra sticky goodness. That’s how the best recipes get better.
If you make this, I’d love to hear how it turns out! Drop a comment below and let me know what you think. Snap a picture and tag me on Instagram @theweeknightpan—I get genuinely excited seeing your versions. Got questions? Ask away in the comments. I check them every day and love troubleshooting.
Happy cooking—hope your kitchen smells as amazing as mine does right now!
FAQs
Q: Can I use chicken or turkey sausage instead of smoked sausage?
A: Absolutely! I’ve made this with chicken apple sausage, turkey kielbasa, even veggie sausage. The flavor changes a little, but the honey garlic sauce works with all of them. Just keep the slices the same size so they crisp up nicely.
Q: Do I have to peel the sweet potatoes?
A: Honestly, I always do because the skin can get tough and chewy. But if you scrub them well and don’t mind a bit of texture, you can leave the peel on for extra fiber.
Q: My sweet potatoes aren’t getting soft—what should I do?
A: Cover the skillet for a few minutes to steam them. If they’re still stubborn, add a splash of water and keep cooking. Smaller cubes also help them cook faster. (I learned this the hard way—big chunks take forever!)
Q: Can I make this ahead of time?
A: Yes! This reheats beautifully. Make it up to three days ahead and store in the fridge. I actually think the flavors get better. Just reheat in a skillet or microwave—add a little extra sauce if you have it.
Q: What if I don’t have honey? Can I substitute?
A: Yup! Maple syrup works great, and I’ve even tried agave. Just know the flavor will be slightly different—maple is a bit sweeter and more “breakfast-y,” but still delicious.
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Savory Sausage and Sweet Potatoes Recipe – Easy Honey Garlic Skillet Dinner
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This one-pan skillet dinner features crispy smoked sausage, caramelized sweet potatoes, and a sticky honey garlic sauce. It’s quick, comforting, and perfect for busy weeknights with minimal cleanup.
Ingredients
- 12 oz smoked sausage (andouille, kielbasa, or chicken sausage), sliced into half-moons
- 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 3 tbsp honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil (divided)
- 1/2 tsp salt, plus more to taste
- Black pepper, to taste
- Optional: 1 tsp fresh thyme or rosemary, chopped
- Optional: 1/2 tsp smoked paprika
- Optional: Chili flakes, to taste
Instructions
- Peel and dice sweet potatoes into 1/2-inch cubes. Slice sausage into 1/4-inch half-moons. Chop onion and mince garlic. In a small bowl, mix honey, soy sauce, and vinegar to make the sauce.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage in a single layer and cook undisturbed for 2-3 minutes, then flip and brown the other side. Remove sausage to a plate, leaving oil and browned bits in the pan.
- Add remaining 1 tbsp olive oil to the skillet. Add sweet potatoes and onion, sprinkle with salt and pepper. Sauté, stirring every couple of minutes, until sweet potatoes start to brown and soften (about 10 minutes). If sticking, add a splash of water.
- Push sweet potatoes to the side. Add garlic to the empty spot and sauté for about 30 seconds until fragrant. Return sausage to the pan and mix everything together.
- Stir the honey-soy-vinegar sauce and pour over the skillet. Stir well to coat. Let bubble for 1-2 minutes, scraping up any browned bits. The sauce will thicken and get sticky.
- Taste and adjust seasoning. Add fresh thyme or rosemary if desired. Serve hot, straight from the skillet, with extra sauce drizzled on top. Sweet potatoes should be tender and sausage crispy.
Notes
Cut sweet potatoes into small cubes for faster cooking and crispier edges. Don’t crowd the pan—brown sausage in batches if needed. Taste the sauce before adding salt, as soy sauce is salty. Cover skillet to steam sweet potatoes if they aren’t soft. Garnish with fresh herbs or green onions for brightness. For extra crispy edges, finish under the broiler for 2 minutes. Leftovers reheat well and flavors improve overnight.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of recipe
- Calories: 340
- Sugar: 12
- Sodium: 800
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 34
- Fiber: 4
- Protein: 13
Keywords: sausage, sweet potatoes, skillet dinner, honey garlic, one pan, easy dinner, weeknight meal, gluten-free, dairy-free, comfort food
