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The Low-Ox Sweet Potato

If you love sweet potatoes, this is for you. Sweet potatoes are delicious. Sugary, soft, versatile, and they take butter and salt beautifully. But they are high in oxalate and need to come off the daily menu. The good news? Meet butternut squash and the winter squash family. Sweet, delicious, and they cook almost exactly the same way. Roast at 375°F (around 190°C) for at least 45 minutes until soft and mashable. Add butter and salt and you have a side dish that rivals any sweet potato. Or peel, lightly coat with oil, season with salt to pull out the moisture, and roast for beautiful firm cubes. Same orange color. Same sweetness. Zero oxalate guilt. The swap concept really is that simple. Pick low-oxalate foods you actually enjoy and build from there. Disclaimer: Always consult qualifie…