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Ground ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/8 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
Interstitial cystitis can flag warming, aromatic spices like cinnamon as test-your-tolerance because they irritate some sensitive bladders, but the small culinary amount here is likely tolerated by many. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Toss the sweet potato cubes with 1 1/2 tbsp of the coconut oil and 1/2 tsp of the salt on a large rimmed sheet pan, spreading them in a single layer. Roast for 20–22 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork. Remove from the oven and reduce the oven temperature to 375°F (190°C).
While the sweet potatoes roast, heat the remaining 1 1/2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork, sage, thyme, ginger, turmeric, Ceylon cinnamon, and the remaining 1/2 tsp salt. Cook, breaking the meat into small crumbles, until the pork is cooked through with no pink remaining and registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Transfer the cooked pork to a large mixing bowl, leaving any rendered fat in the skillet.
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