Oral Allergy Syndrome Friendly Garlic-Herb White Sweet Potato Mash
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Learn more →Ingredients
4 servings
- 2 lbs white sweet potatoes, peeled and cut into 1-inch chunks
- 1 tsp fine sea salt, plus more for the cooking water
- 3 tbsp olive oil
- 4 cloves garlic, minced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- ½ cup full-fat coconut milk
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the white sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the potatoes are completely tender and a fork slides through a chunk with no resistance.
- 2
While the potatoes cook, warm the olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
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