A Gift for Your Recipe Box, TCW Titan Thanksgiving Taters

Try one or both of these sweet potato recipes - one sweet, one savory - from TC Williams on your Thanksgiving table this Thursday.

T.C. Williams High School Garden Club and Culinary Arts students teamed up to bring a farm-to-table experience to students for Thanksgiving. The Garden Club grew sweet potatoes in the Discovery Garden last year, an organic vegetable garden in Chinquapin Park. Culinary Arts students prepared and cooked the potatoes, and served free samples to students during all of the lunches. That’s what healthy eating and local, organic food is all about.

Let T.C.’s culinary students show you how to make roasted brown sugar Cajun sweet potatoes. Plus a bonus Thanksgiving recipe from Chef Craig ScheuermanTitan sweet potato casserole.

Roasted Brown Sugar Cajun Sweet Potatoes

Recipe by T.C. Williams Culinary Arts Program
Serving Size: 2
Ingredients

  • 1 pound sweet potatoes
  • 2 ounces oil
  • 1/4 cup brown sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Cajun seasoning

 Instructions

  1. Preheat the oven to 350 degrees.
  2. Peel and cut the sweet potatoes into 1-inch dice.
  3. Toss all of the ingredients together in a bowl.
  4. Taste and adjust season if needed.
  5. Let sit for 20 minutes.
  6. Place the sweet potatoes on a sheet pan or 11″ x 8″ glass Pyrex and bake for 25 minutes or until tender and lightly browned.

Titan Sweet Potato Casserole

Recipe by Chef Craig Scheuerman
Serving Size: 8

Ingredients

  • 4 cups sweet potato – peeled, boiled, mashed
  • 1/4 cup sugar in the raw (white sugar also works)
  • 1/2 cup milk
  • 1/3 cup butter
  • 2 eggs
  • 1 teaspoon vanilla

Topping Ingredients

  • 1/3 cup flour
  • 2/3 cup brown sugar
  • 1 cup chopped pecans
  • 1/4 cup melted butter
  • Mix the dry topping ingredients well and then add the melted butter.

 Instructions

  1. Peel and dice the sweet potatoes and place in a large pot.
  2. Fill the pot with water, covering the sweet potatoes by an inch and simmer until tender, about 20-25 minutes.
  3. Drain the potatoes and add the sugar, milk, butter, vanilla, and eggs.
  4. In a mixer, whip until well mixed with no lumps.
  5. Pour into an 11″ x 7″ casserole dish.
  6. Place the topping mixture evenly over the sweet potato mixture.
  7. Bake at 350 degrees until the casserole is golden brown and delicious, about 20-30 minutes.

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