About the Dish

1 Onion
3/4 cup Long Grain Rice
1 Lime
1/2 teaspoon Beautiful Briny Sea Campfire Salt
12 ounces Sweet Potato
2 cloves Garlic
1 cup Red Beans
1/4 cup Greek Yogurt
1/2 teaspoon Ground Cumin
3 sprigs Cilantro
6 Flour Tortillas
2 ounces Radish
1/2 ounce Parmesan Cheese
Per Serving
Calories 870
Total Fat 15 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 1310 mg
Total Carbohydrates 160 g
Dietary Fiber 16 g
Sugar 16 g
Protein 26 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Cream Ale

Do you love cream ale? You should definitely love a bourbon barrel cream ale beer. Kentucky Vanilla Barrel Cream Ale is brewed like any cream ale by adding corn as an adjunct malt (in this case, toasted flaked corn). The cream ale is then added to the bourbon barrel with a dose of vanilla bean. The resulting beer is not your typical cream ale because this one has a dose of bourbon, making it a truly unique beer. We suggest this ale as the perfect accompaniment to sweet potatoes and crisp radish.

Sparkling Wine

If you only drink Champagne, or any sparkling wine for that matter, on special occasions I want you to try this trick. Substitute “special occasion” with “tacos” and start enjoying it any time you have tacos. This should immensely increase your consumption of sparkling wine, and for good reason – it pairs perfectly with everything and doesn’t need a special occasion.


MISE EN PLACE • Halve and peel onion. Dice 1 half; thinly slice remaining half. • Zest and juice lime. • Peel and dice sweet potato. • Peel and mince garlic. • Pick and chop cilantro leaves. • Thinly slice radish.
Place a small saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is warm, add diced onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Add rice, lime zest, 1/4 teaspoon Campfire salt and 1 1/2 cups water. Increase heat to high. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
While rice cooks, place a skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot add sweet potato. Cook, stirring, until sweet potato just begins to soften, about 5 minutes.
• Add sliced onion and garlic. Cook, stirring, until onion begins to caramelize, about 5 minutes. • Stir in red beans. Remove pan from heat. Taste and adjust seasoning as desired with Campfire salt.
In a small bowl combine yogurt, cumin, 1/4 teaspoon Campfire salt and 1 tablespoon lime juice.
• Fluff rice with a fork. Stir in cilantro. • Warm tortillas as desired. • Fill tortillas with sweet potato mixture and radish. • Top with cumin yogurt and Parmesan as desired. • Serve with rice, and enjoy!