For the Charleston Wine + Food Festival’s Local Catch dinner, Chef Frank McMahon of Hank’s took thin strips of black sea bass, which he’d helped catch the day before, and tossed them with lime juice, hot peppers, cherry tomatoes, okra, celery, and one vegetable I didn’t expect: sweet potato. Those big orange chunks turned out to be the key component — a sweet, creamy base upon which the other fiery, tangy, and cool components were built.