About the Dish

8 ounces Sweet Potato
8 ounces Sweet Peppers
1/2 Onion
1/2 teaspoon Beautiful Briny Sea Aegean Salt
2 tablespoons Doux South Sweet Georgia Red Relish
3 ounces Ricotta Cheese
1 Farm Eggs
2 cloves Garlic
1 Lemon
3 tablespoons Self-Rising Flour
1 ounce Parmesan Cheese
1 ounce Arugula
Per Serving
Calories 430
Total Fat 17 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 890 mg
Total Carbohydrates 53 g
Dietary Fiber 7 g
Sugar 19 g
Protein 18 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Sweet Potato Porter

We won’t lie, this was not the easiest dish to pair. Ultimately, we landed on pairing it with one of the dominant flavors in the dish. Burial Skullsaw, a sweet potato porter, brings roastiness and sweetness to complement the sweet potato.

Burial Skullsaw, Asheville, North Carolina

Riesling - Mosel, Germany

An off-dry riesling stands eye to eye with the sweetness level in the sweet potatoes. The lush tropical flavors of riesling brings a greater sense of balance to the seesaw of the sweet and sour flavors of the dish.

C.H. Berres Urziger Wurzgarten Riesling Spatlese, Mosel Germany

METHOD

1
MISE EN PLACE • Peel and dice sweet potato. • Discard pepper stems and seeds. Slice flesh. • Halve onion. Thinly slice one half (save remaining half for another use). • Peel and finely chop garlic. • Zest lemon. Cut lemon into wedges. • Discard any tough arugula stems.
2
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add potato, pepper, onion and 1/4 teaspoon Aegean salt. Cook, stirring occasionally, until just tender, 6-7 minutes. • Stir in pepper relish. Remove pan from heat.
3
While vegetables cook: • In a bowl, whisk together ricotta, egg, garlic, lemon zest and 1/4 teaspoon Aegean salt. • Whisk in flour and half of Parmesan.
4
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add 2-tablespoon spoonfuls of batter, spacing evenly in the skillet. Cook without disturbing until golden-brown on bottom, about 2 minutes. • Flip cakes. Cook without disturbing until golden on other side, 1-2 minutes.
5
• Add arugula to vegetable mixture. Stir to lightly wilt arugula. • Taste and adjust seasoning as desired with Aegean salt. Divide between 2 plates.
6
• Sprinkle vegetables with remaining Parmesan. • Divide hotcakes between plates. • Serve with lemon wedges, and enjoy!

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