Name: Kielbasa and Sweet Potato Sheet Pan with Crispy Edges
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 pound kielbasa sausage; 1½ pound sweet potato; 1 medium yellow onion; 1 large bell pepper; 2 tablespoon olive oil; 3 cloves garlic; ¾ teaspoon smoked paprika; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; 2 sprigs fresh thyme

Kielbasa and Sweet Potato Sheet Pan with Crispy Edges

weeknightcomfortingsheet pan

15 minPrep25 minCook4Serves

Ingredients

1 poundkielbasa sausage (fully cooked)
1½ poundsweet potato
1 mediumyellow onion
1 largebell pepper
2 tablespoonolive oil
3 clovesgarlic
¾ teaspoonsmoked paprika
¾ teaspoonkosher salt
¼ teaspoonblack pepper
2 sprigsfresh thyme (or 1/2 teaspoon dried)

Prep

01
Cut sweet potatoes into 1-inch cubes (no need to peel).
02
Dice 1 medium yellow onion.
03
Cut 1 large bell pepper into 1-inch chunks.
04
Cut kielbasa into 1/2-inch-thick coins or chunks.
05
Mince 3 cloves garlic.

Method

01
Preheat oven to 425°F.
02
On a large sheet pan, toss sweet potatoes, onion, and bell pepper with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and black pepper. Spread in a single layer.
03
Roast for 15 minutes until vegetables just begin to soften.
04
Remove pan from oven. Add kielbasa chunks to the pan and toss with remaining 1 tablespoon olive oil, minced garlic, thyme, and remaining 1/4 teaspoon salt.
05
Return to oven for 10–12 minutes until kielbasa is browned at the edges and sweet potatoes are fork-tender.
06
Serve hot directly from the pan or transfer to plates.

Spice Tips

For deeper warmth, add 1/4 teaspoon cayenne or a pinch of caraway seeds (a nod to kielbasa's Polish roots). A squeeze of fresh lemon juice at the end brightens the whole plate.

Make-ahead: chop all vegetables and kielbasa the night before and store in the fridge. Assemble and roast when ready to eat. Leftovers reheat well in a 350°F oven for 10 minutes.