Maple and Tarragon Sweet Potatoes
Maple syrup and tarragon are wonderful enhancements for the flavor of sweet potatoes.
Serves: 8 or more
- 4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
- 1/2 cup maple syrup
- 1/4 cup nonhydrogenated margarine, melted
- 1/4 cup orange juice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons dried tarragon
Preheat the oven to 350 degrees.
Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top.
Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes, uncovered, or until glazed and golden around the edges.
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This recipe was easy and delicious! Sweetening with maple and orange juice also made it a healthier choice next to traditional candied yams. The only downside was they took twice as long to cook than the recipe says. 25 mins with foil, 25 mins without foil, then shoved them back in with foil at 425 for 35 minutes.
Allison, not sure why your sweet potatoes took so long to bake, but I suppose many factors are at play — what type of sweet potato, how thickly it’s sliced, how accurate the oven is. I’ll keep an eye on the clock next time I make this. But I’m glad all’s well that ended well!
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