On Thanksgiving we were the guests at our friends home in Gig Harbor – the friends with the lovely view of the harbor any time of year and the inviting home. We love spending time with these friends as they are like family to us. Our history dates back to Lingonberry Lane and family holidays. Andy is the Thanksgiving cook and he made the most exquisite sweet potatoes. I love simple and exquisite. I didn’t ask for his recipe but this simple recipe with the add of my new favorite spice tarragon seems like it’s close. Roasted potatoes with tarragon….all around yummy.
Andy’s Roasted Sweet Potatoes with Tarragon
- 2-3 large sweet potatoes (I like garnet or jewel yams, orange colored)
- butter or olive oil
- sea salt
Wash, peel and slice sweet potatoes. In a 9×13 glass baking pan add the sliced sweet potatoes. Liberally add dabs of butter on the potatoes or olive oil – about 2 tablespoons of oil. If using oil, mix oil and sweet potatoes. Sprinkle lightly with tarragon. Bake in a 350 oven for about 40 minutes. Stir at about 1/2 way mark. Roast until the potatoes are golden and nicely softened.
Source: Andy and Jackie’s recipe