Sheet Pan Turkey Sausage and Sweet Potato Hash

Preheat your oven to 425°F (218°C) and line two large rimmed baking sheets with parchment paper to prevent sticking.

Scrub 1.5 lb of sweet potatoes thoroughly under running water, leaving the skins on. Dice them into even 1/2-inch cubes.

Wash, core, and chop 1 medium red bell pepper into 1/2-inch pieces. Peel and chop 1 medium yellow onion to match.

Remove 3 lb of raw turkey sausage from its casings and crumble it into bite-sized pieces in a bowl.

In a large mixing bowl, combine the diced sweet potatoes, chopped bell pepper, and chopped onion. Drizzle with 3 tbsp olive oil, then sprinkle with 1.5 tsp smoked paprika, 1.5 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Toss until everything is evenly coated.

Spread the seasoned vegetable mixture and the crumbled raw turkey sausage across the two prepared baking sheets in a single, even layer, ensuring they are not overcrowded so they roast instead of steam.

Roast in the preheated oven for 22 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and browned on the edges and the turkey sausage is cooked through and crispy.

Remove from the oven and garnish with 2 tbsp of finely chopped fresh parsley.

Divide the hash: serve 1/4 of the total sheet pan mixture immediately (this serves 3 people today and contains 12 oz of cooked sausage). Allow the remaining 3/4 of the hash (containing the cooked yield from 36 oz of raw sausage) to cool completely, then pack it into airtight containers and store in the refrigerator to reserve for breakfasts on Days 3, 5, and 7.