One-Sheet Pan Sweet Potatoes, Kale, And Polish Sausage
Looking for a quick, nourishing meal that doesn’t leave you with a pile of dishes? This One-Sheet Pan Sweet Potatoes, Kale, and Polish Sausage recipe is a hearty, flavorful, and easy-to-make dinner idea ready in 30 minutes. Perfect for busy weeknights, fall cooking, and anyone craving comfort food that’s healthy too.
One Sheet Pan Sweet Potatoes, Kale, and Polish Sausage
As a nutrition consultant and chef, I’m always looking for ways to help people simplify healthy eating without sacrificing flavor or joy. I get it, after a long day, the last thing you want to do is juggle ten pans, multiple burners, and a sink full of dishes. That’s exactly why I love one-sheet pan recipes. They’re my weeknight secret weapon, one dish to wash, a few minutes of prep, and in about 30 minutes, you’ve got a balanced, wholesome, and deeply satisfying meal.
This recipe brings together some of my favorite ingredients: smoky Polish sausage (kabanosy, they are a special kind of Polish sausage that is this thin and long), sweet caramelized onions, hearty kale, and roasted sweet potatoes that get those irresistible crispy edges. It’s a Polish-inspired fall recipe with an American twist (in Poland, we just use regular potatoes instead of sweet potatoes), perfect for breakfast, lunch, or dinner.
And let’s be honest, when the fall comes and the markets fill with seasonal vegetables like kale and sweet potatoes, this dish practically makes itself. It’s cheap and healthy too, and that’s always a win in my kitchen.
Why You’ll Love This Recipe
- Quick and easy to make: Just chop, toss, roast, and eat. Everything cooks in one pan.
- Minimal cleanup: One dish to wash, music to anyone’s ears.
- Balanced flavors: The sweetness of roasted sweet potatoes meets the smoky, savory taste of Polish sausage and the earthy bite of kale.
- Perfect for any meal: Breakfast, lunch, or dinner, it fits them all.
- Seasonal and satisfying: Full of autumn vegetables, this recipe celebrates fall’s best produce, and it is very nourishing.
Ingredients for One Sheet Pan Sweet Potatoes, Kale, and Polish Sausage
Did you know?
Kabanosy are a type of thin, dry Polish sausage, think of them as Poland’s answer to jerky sticks, but way tastier and more sophisticated.
They’re traditionally made from pork (sometimes mixed with beef), seasoned with salt, black pepper, garlic, and a hint of caraway, then smoked and air-dried until they become firm, chewy, and deeply flavorful. The name comes from the word kaban, an old Polish term for a well-fed pig.
You’ll find kabanosy in long, slender links, usually about the width of a pinky finger, with a signature smoky aroma that makes them instantly recognizable. They don’t need refrigeration once dried, which made them a perfect travel snack.
How to Make One Sheet Pan Sweet Potatoes, Kale, and Polish Sausage
- Preheat your oven: Line a large sheet pan with parchment paper for easy cleanup.
- Chop the vegetables: dice the sweet potatoes into cubes, dice the onion and peppers, chop thyme and rosemary, and mince the garlic.
- Toss everything together (except kale) with olive oil, thyme, rosemary, paprika, onion powder, salt, and pepper. Spread it evenly on the sheet pan.
- Roast: for about 30-35 minutes at 375°F until the sweet potatoes start turning golden and fork-tender.
- Add the kale and toss it gently into the pan. Return it to the oven for another 5–8 minutes until the kale crisps up.
- Serve warm: straight from the pan.
Ingredient Substitutions
- Sausage: Try chicken sausage, turkey sausage, or even tofu for a plant-based option.
- Sweet potatoes: Regular potatoes, parsnips, carrots or butternut squash work beautifully.
- Kale: Swap for Swiss chard or spinach if that’s what you have.
- Thyme: Rosemary or oregano can add a slightly different but equally cozy aroma.
Chef Angie’s Tips
- Don’t overcrowd the pan. Give the ingredients space to roast, not steam, so they crisp properly.
- Toss halfway through. This ensures even caramelization and flavor distribution.
- Use pre-cooked sausage. It’s faster and gets that perfect golden-brown sear while the veggies cook.
- Add kale at the end. Otherwise, it will burn before the potatoes are ready.
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Ways to Serve
- As a breakfast hash: Top it with a fried or poached egg for a powerhouse morning meal.
- For lunch: Serve it with a dollop of mustard or a quick sauerkraut salad on the side for a nod to Polish tradition.
- Dinner bowl: Serve on top of quinoa salad or with rice.
- Party platter: Make it part of a festive fall dinner spread; it looks rustic and beautiful straight from the pan.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. It reheats perfectly in a skillet over medium heat or in the oven for a few minutes.
This meal also makes a fantastic meal prep option; make a double batch and enjoy easy, healthy lunches all week long.
Equipment
- Large sheet pan
- Parchment paper or silicone baking mat
- Sharp knife
- Mixing bowl
- Wooden spoon or spatula
FAQ
Can I make this ahead of time?
Yes! Prep the veggies and sausage the night before, store them in the fridge, and just toss and roast when ready.
What kind of sausage works best?
Traditional smoked Polish sausage (kabanosy or kielbasa) gives the most authentic flavor, but any good-quality smoked sausage will work.
Can I make it vegetarian?
Absolutely. Substitute the sausage with tempeh or mushrooms for a smoky, umami-rich flavor.
Can I use frozen kale?
No, fresh kale is best for crispiness.
Ready to simplify your weeknight dinners? Try this One Sheet Pan Sweet Potatoes, Kale, and Polish Sausage tonight. You’ll love how easy it is to make from scratch and how comforting it tastes with just a few minutes of prep and one dish to wash.
If you make it, share your creation! Tag me on Instagram, save this recipe for your fall recipe collection, and don’t forget to pin it for later.
Because healthy, homemade, and soul-warming meals don’t have to be complicated, they just need one sheet pan and a little love.
One-Sheet Pan Sweet Potatoes, Kale, And Polish Sausage
Ingredients
- 2 Sweet potatoes small
- 1 Onion diced
- 1 Red pepper diced
- 1 Yellow pepper diced
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tbsp Garlic minced
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Thyme chopped
- 1 tbsp Rosmeary chopped
- 2 Kabanosy or 2 links of smoked sausage
- 1 Kale stemmed and hopped
Instructions
- Preheat your oven: Line a large sheet pan with parchment paper for easy cleanup.2. Chop the vegetables: dice the sweet potatoes into cubes, dice the onion and peppers, chop thyme and rosemary, and mince the garlic.3. Toss everything together (except kale) with olive oil, thyme, rosemary, paprika, onion powder, salt, and pepper. Spread it evenly on the sheet pan.4. Roast: for about 30-35 minutes at 375°F until the sweet potatoes start turning golden and fork-tender.5. Add the kale and toss it gently into the pan. Return it to the oven for another 5–8 minutes until the kale crisps up.6. Serve warm: straight from the pan. You can pour dressing of your choice if you want.
Nutrition
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