Ingredients
The following ingredients have 4 Servings
- 3 small sweet potatoes (or jewel yams, about 1 pound, chopped into ½-inch pieces)
- 12-16 ounces andouille (kielbasa, or polish sausage (pork or chicken))
- 1 bell pepper (sliced into 1-inch wide strips)
- 1 small onion (cut into wedges)
- 3 tablespoons olive oil (divided)
- 1¼ teaspoon smoked paprika
- ½ teaspoon granulated garlic or garlic powder
- 1 teaspoon kosher salt (divided)
- ½ teaspoon freshly ground black pepper (divided)
Instruction
- Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. 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, and paprika, along with the remaining 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!
