3small sweet potatoesor jewel yams, about 1 pound, chopped into ½-inch pieces
12-16ouncesandouillekielbasa, or polish sausage (pork or chicken)
1bell peppersliced into 1-inch wide strips
1small onioncut into wedges
½teaspoongranulated garlic or garlic powder
¼teaspoonfreshly ground black pepper
Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Toss with your hands to coat. Spread across the sheet and roast for 20 minutes.
Slice the sausage in half, or into 3-inch sections. Slice the peppers and onions. Stir together the oil, garlic, paprika, salt, and pepper in a large mixing bowl. Add the sausage and vegetables to the bowl and toss with your hands to thoroughly coat everything with the spices. Set aside.
When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the sausage, peppers, and onions to the baking sheet. Stir to combine and spread everything across the baking sheet.
Roast an additional 20 minutes. The potatoes should be slightly crisp, the sausage should be plump and juicy, and the peppers should be slightly shriveled and beginning to brown. Enjoy!
The sweet potatoes require the longest roasting time, so toss them in the oven while you prep the rest of the ingredients. Then add the sausage and vegetables halfway through the roasting time. The hands-on time for this meal is minimal.
Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above. White potatoes can be substituted for the sweet potatoes in this recipe as well. Fresh green beans or asparagus can be substituted for the peppers in this recipe.
Roasted Sausage with Sweet Potatoes and Peppers https://barefeetinthekitchen.com/sausage-peppers-sweet-potatoes-recipe/