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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
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 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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