About the Dish

1 Onion
10 ounces Sweet Potato
4 ounces Sweet Peppers
1/2 teaspoon PeachDish Salt
1 tablespoon Spice Blend
3/4 cup Diced Tomato
3/4 cup Chickpeas
1 ounce Sultanas
3/4 cup Couscous
1 ounce Slivered Almonds
2 tablespoons Mango Chutney
Per Serving
Calories 750
Total Fat 16 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 840 mg
Total Carbohydrates 133 g
Dietary Fiber 17 g
Sugar 32 g
Protein 21 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

Coffee Milk Stout

Kawi is the Cherokee word for coffee, and it also serves as the name of Currahee's coffee milk stout. Nicaraguan cold-brewed coffee along with milk sugar produce this seasonal stout. The sweetness of Kawi will complement the sweet potatoes and the chutney. If you can't find Kawi, we suggest a coffee stout or porter as a substitute.

Gewurztraminer, Alsace, France

There are few times and fewer dishes that call for Gewurztraminer as a pairing. It’s a spicy grape with super ripe tropical fruits, a rich mouthfeel, and low to moderate acid at best. (This is a fancy way of saying it’s a mouthful.) It needs a bold dish with bright flavors, and this tagine has all the makings of a perfect pairing.


MISE EN PLACE • Peel, halve and thinly slice onion. • Peel sweet potato. Cut into 3/4-inch dice. • Discard pepper stems and seeds. Cut flesh into 1-inch dice.
Place a sauce pot or deep skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add onion, potato, peppers and 1/4 teaspoon PeachDish Salt. Cook, stirring often, until onion is crisp-tender, about 5 minutes.
Stir in spice blend. Cook, stirring, until fragrant, 1 minute. Reduce heat if spices begin to scorch.
Stir in tomatoes with juice, chickpeas and raisins. Reduce heat to medium-low. Cover pot. Simmer, stirring occasionally, until sweet potato is tender, 15-20 minutes. Add water if mixture gets dry.
While tagine cooks: • Place a small saucepan with a lid over high heat. Add 1 1/2 cups water and 1 teaspoon olive oil. • When water boils, stir in couscous and 1/4 teaspoon PeachDish Salt. Remove from heat. Cover, and let stand until tagine is ready to serve.
• Fluff couscous with a fork. • Fold in almonds. Divide between 2 bowls.
• Taste tagine, and adjust seasoning as desired with PeachDish Salt. • Spoon tagine over couscous. • Top with chutney as desired, and enjoy!