5 Ingredient | Sheet Pan Sausage and Sweet Potato Roast for 2
Sheet Pan Sausage & Sweet Potato Roast (For 2!)
An easy, flavorful 5-ingredient meal perfect for busy weeknights — scalable for a crowd!
📝 Introduction
This 5-ingredient sheet pan sausage and sweet potato roast is my kind of cooking — simple, cozy, and full of flavour. Perfectly portioned for one or two people, it’s a no-fuss dinner that comes together in under an hour with minimal prep and cleanup.
I used locally made sausages from a nearby butcher (support local!) paired with sweet potatoes, grey shallots, grainy mustard, and a drizzle of pomegranate molasses for a sweet and tangy finish. Roasted all together on a parchment-lined sheet pan, it’s both rustic and refined, and easily scalable — whether you're cooking for 2 or 8.
This meal is a reminder that cooking for fewer people doesn’t mean compromising on flavour. It’s hearty, satisfying, and simple enough to make on a weeknight. Just pop it all in the oven and let it roast to golden, caramelized perfection.
🍽️ Ingredients (Serves 2)
2 good-quality sausages (pork, lamb, or your favourite)
1 large sweet potato, peeled and cubed
2–3 grey shallots, peeled and quartered
1 tbsp Old Fashioned Grainy Mustard
1 tbsp Pomegranate Molasses
Salt & pepper to taste
Fresh herbs to garnish (optional, but recommended)
🔥 Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prep the vegetables: Toss the sweet potato cubes and quartered shallots with a bit of olive oil, salt, and pepper. Spread them out on the baking sheet.
Add the sausage on top and roast everything for 20 minutes.
Toss gently, then drizzle with the pomegranate molasses and return to the oven for another 20 minutes, or until the sausages are fully cooked and everything is caramelized and golden.
Serve warm with a spoonful of grainy mustard and a sprinkle of fresh herbs.
💡 Tips & Variations
Double or triple the recipe for a crowd — it’s ideal for batch cooking.
Local sausage is best: Support your local butchers! Each one offers unique sausage blends—try apple, fennel, or spicy varieties depending on the season.
Easily scalable: This recipe is perfect for 2, but can be doubled or tripled for 4, 6, or even 8 guests—just use a second sheet pan if needed.
Vegetable swaps: Sweet potato can be replaced with butternut squash, carrots, or even parsnips.
Make it a fuller meal: Add canned chickpeas (drained) or toss in apple wedges near the end of roasting for a sweet-and-savory twist.
Easy cleanup: Parchment paper keeps your sheet pan clean—no scrubbing!
No waste: Leftovers reheat beautifully in a skillet with a fried egg on top for a next-day treat.
Sheet Pan Sausage and Sweet Potato Roast for 2
📝 Introduction
This 5-ingredient sheet pan sausage and sweet potato roast is my kind of cooking — simple, cozy, and full of flavour. Perfectly portioned for one or two people, it’s a no-fuss dinner that comes together in under an hour with minimal prep and cleanup.
I used locally made sausages from a nearby butcher (support local!) paired with sweet potatoes, grey shallots, grainy mustard, and a drizzle of pomegranate molasses for a sweet and tangy finish. Roasted all together on a parchment-lined sheet pan, it’s both rustic and refined, and easily scalable — whether you're cooking for 2 or 8.
This meal is a reminder that cooking for fewer people doesn’t mean compromising on flavour. It’s hearty, satisfying, and simple enough to make on a weeknight. Just pop it all in the oven and let it roast to golden, caramelized perfection.
Ingredients
- 2 good-quality sausages (pork, lamb, or your favourite)
- 1 large sweet potato, peeled and cubed
- 2–3 grey shallots, peeled and quartered
- 1 tbsp Old Fashioned Grainy Mustard
- 1 tbsp Pomegranate Molasses
- Salt & pepper to taste
- Fresh herbs to garnish (optional, but recommended)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prep the vegetables: Toss the sweet potato cubes and quartered shallots with a bit of olive oil, salt, and pepper. Spread them out on the baking sheet.
- Add the sausage on top and roast everything for 20 minutes.
- Toss gently, then drizzle with the pomegranate molasses and return to the oven for another 20 minutes, or until the sausages are fully cooked and everything is caramelized and golden.
- Serve warm with a spoonful of grainy mustard and a sprinkle of fresh herbs.
Notes
Tips & Variations
- Double or triple the recipe for a crowd — it’s ideal for batch cooking.
- Swap sweet potatoes for carrots or parsnips.
- Try it with chicken sausages or vegetarian links for a twist.
- Add apple wedges or fennel for extra sweetness.
