8 medium sweet potatoes
1 c. tarragon vinegar
1/2 c. vegetable oil
1 tbsp. honey
2 garlic cloves, minced
2 bay leaves
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. thyme
1 medium onion, chopped
1 medium green pepper, julienned

In a large saucepan, cook sweet potatoes in boiling salted water just until tender, about 20 minutes. Cool completely.

Meanwhile, in a small bowl, combine next 9 ingredients. Set aside. Peel potatoes. Cut in half lengthwise, then into 1/4-inch slices. In a large bowl, combine sweet potatoes, onion and green pepper. Add dressing and gently toss to coat. Cover and refrigerate for 3 hours.