Yield: 4 servings


  • 2 medium sweet potatoes, peeled
  • 2 tbsp (25 mL) olive oil
  • 2 cloves garlic, finely chopped
  • ½ tsp (2 mL) dried tarragon or 2 tsp (10 mL) chopped, fresh tarragon
  • Salt
  • Freshly ground black pepper
  • Rimmed baking sheet, lightly greased


Preheat oven to 425°F (220°C).

  1. Cut each potato into ½ inch (1 cm) thick slices. Cut each slice lengthwise into ½ inch (1 cm) strips. Place in a shallow bowl or plastic bag.
  2. Add oil, garlic, tarragon and a dash of salt and pepper. Toss until coated.
  3. Spread on prepared baking sheet. Bake in preheated oven for 15 minutes or until potatoes are tender, turning once.

© 2002 Margaret Howard

Recipe By: Kaiser Permanente Thrive