Pregnancy Friendly Greek Lemon Sweet Potatoes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!