Ingredients
8 medium sweet potatoes (about 4 pounds)1 cup tarragon vinegar1/2 cup canola oil1 tablespoon honey2 garlic cloves, minced2 bay leaves1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried oregano1/4 teaspoon dried thyme1 medium onion, thinly sliced1 medium green pepper, julienned
Preparation
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel.
Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well.
Cut potatoes in half lengthwise; cut potato halves into 1/4-in. slices. Place in a large bowl. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.
