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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.
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1/2 tsp salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the sweet potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes.
Drain the sweet potatoes through a colander and return them to the pot. Let them sit over the residual heat of the burner (turned off) for 1–2 minutes to steam off excess moisture.
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