Eosinophilic Esophagitis Friendly Greek Lemon Sweet Potatoes
Total time1 hr 10 min
Prep time15 min
Cook time55 min
4.5(24)
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch wedges
- ⅓ cup fresh lemon juice (from about 2 lemons)
- ⅓ cup olive oil
- ½ cup water
- 4 cloves garlic, minced
- 1 ½ tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the sweet potato wedges in a single layer in a 9×13-inch baking dish.
- 2
In a small bowl or measuring cup, whisk together the lemon juice, olive oil, water, garlic, dried oregano, turmeric, ginger, and salt until combined. Pour the mixture evenly over the sweet potato wedges, turning them once to coat.
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