8 medium sweet potatoes (about 3 1/2 lb.)
1 c. tarragon or cider 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. dried oregano
1/4 tsp. dried thyme
1 medium onion, halved and thinly sliced
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 the next nine ingredients; set aside. Peel potatoes; cut in half lengthwise, then into 1/4-inch slices. In a large bowl, combine the sweet potatoes, onion and green pepper. Add dressing and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves before serving.

Yields 14 to 16 servings.