More glass bakers’ cases than wood-paneled weekend getaway, it’s where Justin and Diane Fourton have made a name for themselves with a little dish called the Hot Mess: a sea-salt encrusted sweet potato fully loaded with butter, cheese, bacon and chipotle cream topped off with a heap of shredded brisket. It’s a hearty, two-portion lunch. It also elevates the Vitamin A-packed tuber to starring role, using what the husband-and-wife team calls the Holy Trinity of Southern cooking: sweet, salt and fat.

Click here to read more.