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As a stay at home mom I am constantly doing dishes. It’s like laundry – a never ending task. Especially since I love to cook! My boyfriend even asked me one time: “why are there so many dishes from one meal?” I had to explain to him that if I want all of the components of the meal done at the same time, I have to cook them at the same time and in separate dishes.

However, sometimes I just don’t have it in me to make dinner like that. Sometimes I just want to throw everything in a pan and let it cook in the oven while I do something else. That’s what makes sheetpan dinners so awesome. You prep the food, throw it all on a sheetpan, and let it cook!

I used to make a dinner similar to this several years ago with kielbasa, golden potatoes, carrots, and onions. This time I decided to switch things up a bit. I added shrimp (because my boyfriend loves it), and I used sweet potato instead of golden potato. I added some olive oil, salt, pepper, creole seasoning, and called it good! I baked it at 350 degrees for about 40 minutes, topped it with some homemade honey mustard (literally just mustard with honey), and voila! It was even better than the old way I used to make it.


-1 Peeled Sweet Potato cut in chunks
-1 Sliced Yellow Onion
-3 Sliced Carrots
-Half Polska Kielbasa- Sliced
-15 Shrimp- Tail Off & Devined
-Creole Seasoning
-Honey Mustard For Topping
-2 T. Olive Oil

-Preheat oven to 350 degrees.
-Prep all vegetables: Peel, and cut into bite size pieces.
-Put all ingredients excluding the honey mustard in a large bag with 2 T. olive oil.
-Close bag & shake until all ingredients are coated in oil.
-Line sheetpan with foil for easy cleanup.
-Pour ingredients onto sheetpan
-Bake in oven for 40 minutes or until sweet potatoes are soft.
-Serve with rice or alone. Top with honey mustard.

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