You can reduce the oxalate content by boiling, steaming, and apparently even blanching the sweet potatoes, but not that boiling will reduce the beta carotene co

You can reduce the oxalate content by boiling, steaming, and apparently even blanching the sweet potatoes, but not that boiling will reduce the beta carotene content by a lot. Alternatively, consuming calcium (milk, cheese, etc) with your oxalate-rich food will minimize absorption of the oxalate.