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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.





Preheat the oven to 425°F (220°C). Cut the sweet potatoes crosswise into 1-inch-thick rounds — do not peel. Place the rounds in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the center of each round with no resistance.
Drain the sweet potato rounds and spread them in a single layer on a large rimmed baking sheet. Let them steam-dry for 2–3 minutes. Using the flat bottom of a glass or measuring cup, press each round firmly until it is about 1/2 inch thick — the edges will crack and spread, which is what you want.
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