Steam or boil potato slices until almost tender, about 5 minutes, then drain well.
Combine orange juice and Roasted Garlic Onion Jam in a large skillet and bring to a boil over medium–high heat. Add sweet potatoes and tarragon. Gently boil until the liquid is reduced and coats the potatoes.
Season with salt and pepper. Serve at once or cover and refrigerate until needed, then gently reheat, adding additional orange juice or water if needed.
Recipe courtesy of Stonewall Kitchen.
2 medium sweet potatoes, peeled and cut into 1/4–inch slices
1/2 cup fresh orange juice
1/4 cup Stonewall Kitchen Roasted Garlic Onion Jam