Maple Tarragon Sweet Potatoes

Peel and slice the sweet potatoes into ¼-inch thick rounds, working quickly to prevent discoloration.

In a small bowl, whisk together maple syrup, oil, orange juice, cinnamon, salt, and tarragon until well combined.

Preheat the oven to 375°F and lightly oil a 9x13-inch baking dish or similar casserole.

Arrange half of the sliced sweet potatoes in an overlapping layer on the bottom of the prepared baking dish.

Pour half of the maple-tarragon glaze evenly over the first layer of potatoes.

Layer the remaining sweet potatoes on top, creating another overlapping arrangement.

Pour the remaining glaze over the top layer, ensuring even distribution across all potatoes.

Cover the baking dish with foil and bake for 35 minutes until the potatoes begin to soften.

Remove the foil and bake for an additional 10 minutes until the sweet potatoes are fork-tender and the edges are lightly caramelized.