About the Dish

10 ounces Sweet Potato
1/2 teaspoon Beautiful Briny Sea Rosemary Sea Salt
1 Shallot
1/2 ounce Sultanas
1/4 cup Red Wine Vinegar
2 slices Multi-Grain Bread
1 1/2 ounces Arugula
1 Apple
1/2 ounce Pecans
4 sprigs Thyme
Per Serving
Calories 450
Total Fat 15 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 700 mg
Total Carbohydrates 74 g
Dietary Fiber 10 g
Sugar 23 g
Protein 8 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

Brown Ale

Cigar City Madura is a brown ale named for the tobacco used for wrapping cigars. A North English style brown ale featuring chocolate and nut flavors from its malt bill. Madura has a lot of body from the added oats that make it drink like a porter. This is a beer that will complement the sweet potatoes and pecans in this Panzanella. If you cannot find Madura, we suggest a nutty brown ale.

Cigar City Madura, Tampa, Florida

Zinfandel - Sonoma County, California

Sweet potatoes remind me of the fall, and fall reminds me of sweet spices like cinnamon. A zinfandel has the level of spices to match, as well as the ripeness of fruit to balance the sweetness of the sweet potatoes. Though it is a red wine, it has moderate tannins with a structure that’s not overwhelming.

Seghesio Zinfandel, Sonoma County, California

METHOD

1
MISE EN PLACE • Heat oven to 400° F. • Cut bread into 3/4-inch cubes. • Peel sweet potato. Cut into 3/4-inch dice. • Quarter and core apple. Cut into 3/4-inch dice. • Peel shallot. Slice into thin rounds. • Pick thyme leaves.
2
• On a baking sheet, toss sweet potato with 2 teaspoons olive oil and 1/2 teaspoon rosemary salt. • Spread in a single layer. Roast until sweet potato is tender when pierced with the tip of a knife, about 20 minutes.
3
While sweet potato cooks: • In a large bowl, combine shallot, raisins and vinegar. • Set aside until needed, stirring occasionally.
4
• On another baking sheet, toss bread with 2 teaspoons olive oil. • Spread bread in a single layer. Bake until firm and lightly browned on edges, but not crunchy, about 10 minutes. • Transfer to a plate to cool.
5
To shallot mixture, add arugula, hot sweet potatoes, bread and apple. Toss to combine. (The heat from the sweet potato will lightly wilt the arugula.)
6
• Stir in pecans and thyme. • Season to taste with rosemary salt and black pepper. Divide between 2 plates, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER