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About the Dish

15 ounces Sweet Potatoes
1 medium Onion
1/4 teaspoon Beautiful Briny Sea Campfire Salt
6 ounces Andouille
3 tablespoons T.Lish Chipotle Vinaigrette
1 packet Sour Cream
1/4 cup Black Beans
6 sprigs Cilantro
Per Serving
Calories 580
Total Fat 30 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 1370 mg
Total Carbohydrates 57 g
Dietary Fiber 9 g
Sugar 20 g
Protein 22 g
Sheri Castle

"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


MISE EN PLACE • Heat oven to 375° F • Peel sweet potato, and cut into 3/4-inch cubes. • Peel, halve, and thinly slice onion. • Halve andouille lengthwise. Discard casing. Slice into 1/2-inch half moons. • Drain and rinse black beans. • Pick cilantro leaves.
• In a bowl, toss sweet potato and onion with 2 teaspoons olive oil and 1/4 teaspoon Campfire salt. • Stir in andouille. • Spread in single layer on a lined baking sheet.
Roast, stirring midway, until sweet potato is tender and browned on the edges, 20 to 25 minutes.
In a bowl, combine chipotle dressing and sour cream.
Stir black beans into sweet potato mixture.
• Divide sweet potato mixture between plates. • Top with chipotle sauce and cilantro, and enjoy!