Sausage and Cajun Sweet Potato Sheet Pan Dinner (or lunch prep for the week!)

This Sausage and Cajun Sweet Potato Sheet Pan Dinner recipe is on the table in 25 minutes and is easy easy easy! Make it as a quick weeknight supper, or do your lunch prep for the entire week! You can customize the cajun spice to make it spicy or completely mild. It's delicious!

4.67 from 6 votes

Sausage and Cajun Sweet Potato Sheet Pan Dinner (or lunch prep for the week!)

This Sausage and Cajun Sweet Potato Sheet Pan Dinner recipe is on the table in 25 minutes and is easy easy easy! Make it as a quick weeknight supper, or do your lunch prep for the entire week! You can customize the cajun spice to make it mild or spicy. It's delicious!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Canadian

Servings: servings

Calories: 559kcal

Author: Myra

Ingredients

Main Ingredients

1 pkg sausages (If you want this meal to be gluten free, make sure you're using gluten free sausages)
2 sweet potatoes (I used fairly large ones)
4 tbsp olive oil (divided (or oil of your choice))
1 head broccoli
1/2 tsp kosher salt

Cajun Spice Mix

1 tsp paprika
3/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp oregano
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp pepper

Instructions

Preheat oven to 425 degrees F, if possible a few minutes before you're ready to start cooking. There is no prep ahead of time.
Lay out your sausages on a sheet pan.* Bake the sausages in the preheated oven for 5-10 minutes while you prep your sweet potatoes and seasoning.
Chop two sweet potatoes into small cubes about 1 inch square. I washed mine well instead of peeling them. In a small bowl, combine the ingredients for the Cajun Spice Mix.
Take your sheet pan out of the oven and add the sweet potatoes to it. I keep the sausages in the centre and add the sweet potatoes on either side. Drizzle with about 2 tablespoons of olive oil (or oil of your choice) and sprinkle with the seasoning. Toss them around. Bake for 10 more minutes while you prep your broccoli.
Wash a head of broccoli and chop it into florets. Peel the stem and slice it. After the ten minutes is over, take the sheet pan out. Flip the sausages over and then add the broccoli to the sheet pan too. Drizzle with another 2 tablespoons of oil and sprinkle with the of kosher salt and a bit of pepper. Toss around on the pan. I also like to give the sweet potatoes a little toss to make sure they're not sticking and will cook evenly. Bake for 10 more minutes.
When the timer goes off, take the pan out of the oven. I like to test the sausages (and all my meat) with a meat thermometer to make sure it's done. For sausages you're looking for 165 degrees F. **
If the sausages are up to temperature and the veggies are done to the softness you want (I like my broccoli to still have some texture), you're done! Enjoy! :)

Notes

*(I have a 3/4 sheet pan - it's bigger than a regular one and I LOVE LOVE LOVE it - the extra size is amazing! I looked for one on Amazon and they shockingly don't seem to have them yet, but I got mine locally at the Superstore and I think I've seen them at Walmart. If you don't have one you can use a regular sized cookie sheet but you might crowd things, and you might need to use two sheets and rotate them between the racks half way through the cooking time.)

**We have this meat thermometer and I really love it because it's fast, has a really long probe and is inexpensive. You can read more about why I SERIOUSLY recommend a meat thermometer here.

Nutrition