Ingredients
Scale
- 1 lb Chicken Sausage (Italian or Andouille recommended), sliced into 1-inch pieces
- 1.5 lbs Sweet Potatoes, peeled and cubed into 1-inch pieces
- 1/4 cup Honey
- 1/4 cup Soy Sauce (or Tamari for gluten-free)
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil
- 1 tsp Ground Ginger
- 1/2 tsp Black Pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a large baking sheet.
- Step 2: In a separate bowl, whisk together honey, soy sauce, minced garlic, and ground ginger.
- Step 3: Add the sliced chicken sausage to the honey-garlic mixture, ensuring each piece is evenly coated.
- Step 4: Arrange the coated chicken sausage on the baking sheet with the sweet potatoes, making sure not to overcrowd.
- Step 5: Bake for 20-25 minutes, or until sweet potatoes are tender and chicken sausage is cooked through and slightly caramelized. Flip the sausage halfway through cooking for even browning.
- Step 6: Serve immediately. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water or chicken broth if needed to prevent sticking.
- Serve this dish over a bed of fluffy rice or quinoa for a complete and satisfying meal.
- For extra depth of flavor, marinate the chicken sausage in the honey-garlic mixture for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American