Baked Tarragon Sweet Potatoes

This recipe was inspired by a restaurant that the hubs and I visit from time to time. They put a dash of tarragon on top of your bowl of sweet potato fries, and the flavor combination is fabulous! This dish is a terrific alternative to candied yams if you’re looking for something a bit lighter, and can be served with just about any main dish!



  • 3 or 4 Good-Sized Sweet Potatoes or Yams – Peeled and thinly sliced
  • 1/4 Cup Vegetable Oil
  • 2 Tbsp Splenda Sugar Blend (or your sweetener of choice  – make sure to read portion equivalents on the packaging. 2 Tbsp of Splenda Sugar Blend = 1/4 Cup Sugar)
  • 2 tsp Tarragon
  • Salt & Pepper to taste

1. Preheat oven to 400º. (I use my “Convection Bake” setting for this, but you can use the regular “Bake” setting if you have a conventional oven.)

2. In large mixing bowl, combine oil, sweetener, and tarragon. Stir together so you have a thick paste.


3. Put sweet potato slices in the bowl with the oil mixture and toss to coat.


4. Pour seasoned sweet potato mixture into a 9 x 9 baking dish (sprayed with nonstick cooking spray if your dish is not already nonstick – mine is), evening out the slices as best you can to form a level(ish) surface. Give it a sprinkle of salt & pepper.


5. Bake for 25 min. using convection, 30 – 35 min. in conventional oven, or until sweet potatoes are fork-tender.

*Adding some brown sugar to the top for the last 5-10 minutes of cooking would be a great way to get some glazed yumminess. Will try next time!




One thought on “Baked Tarragon Sweet Potatoes

  1. Pingback: Italian Parmesan Tilapia « Ice Cream with a Fork

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