Oral Allergy Syndrome Friendly Honey-Garlic Sweet Potato Crostini

Total time45 min

Prep time15 min

Cook time30 min

Oral Allergy Syndrome Friendly Honey-Garlic Sweet Potato Crostini

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Ingredients

4 servings

For the crostini

2 medium sweet potatoes (about 1 ½ lb total), scrubbed
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt

For the honey-garlic glaze

3 tbsp raw honey
3 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 tbsp olive oil
1 tbsp apple cider vinegar
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp fine sea salt

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp fresh thyme leaves (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Slice the sweet potatoes crosswise into rounds about 1/4-inch thick — aim for even thickness so they roast at the same rate. Arrange the rounds in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp olive oil, and sprinkle with 1/2 tsp salt.

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