Oral Allergy Syndrome Friendly Greek Lemon Sweet Potatoes

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Oral Allergy Syndrome Friendly Greek Lemon Sweet Potatoes

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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)
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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⅓ cup olive oil
½ cup water
4 cloves garlic, minced
Ingredient note
Cooking 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.
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)
Omit this
This ingredient likely doesn’t work for the diet.
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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