About the Dish

1 pound Sweet Potato
1 Onion
1/4 teaspoon Beautiful Briny Sea Campfire Salt
2 each Andouille
3 tablespoons T.Lish Chipotle Vinaigrette
1 packet Sour Cream
1/4 cup Black Beans
6 sprigs Cilantro
Per Serving
Calories 600
Total Fat 30 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 1470 mg
Total Carbohydrates 63 g
Dietary Fiber 10 g
Sugar 24 g
Protein 22 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

A winter dish featuring sweet potato and andouille sausage requires a beer that fits winter. Asheville, North Carolina's Burial Brewing has just the beer for the occasion. Skullsaw porter features a roasted malt bill that complements the sausage, and with the addition of over 1,000 pounds of North Carolina sweet potatoes, it becomes the perfect match. If you cannot find Burial Skullsaw we would go with a classic porter; finding one with sweet potato might be a tad difficult.

Chenin Blanc, Vouvray, France

Chenin blancs have brisk acidity and flavors of golden apples, apricots and quince. Some styles even finish off-dry to give a touch of sweetness to tame the heat from the andouille. The penetrating acidity adds a counterpoint to the creamy sauce.


MISE EN PLACE • Heat oven to 375° F. • Peel sweet potato, and cut into 3/4-inch dice. • Peel, halve and thinly slice onion. • Halve andouille lengthwise. Discard casing. Slice into 1/2-inch half-moons. • Rinse and drain black beans. • Pick cilantro leaves.
• Grease or line a baking sheet. • Toss sweet potato and onion with 2 teaspoons olive oil and 1/4 teaspoon Campfire salt. • Stir in andouille.
• Spread mixture in a single layer on prepared baking sheet. • Roast, stirring once, until sweet potato is tender and browned on the edges, 20-25 minutes.
While mixture roasts, in a bowl, combine chipotle dressing and sour cream.
Fold black beans into sweet potato mixture.
• Divide sweet potato mixture between 2 plates. • Top with chipotle sauce and cilantro. Enjoy!