{"id":11262,"date":"2018-11-18T20:06:20","date_gmt":"2018-11-19T01:06:20","guid":{"rendered":"http:\/\/www.acpsk12.org\/news\/?p=11262"},"modified":"2020-10-07T09:30:49","modified_gmt":"2020-10-07T13:30:49","slug":"a-gift-for-your-recipe-box-titan-thanksgiving-taters","status":"publish","type":"post","link":"http:\/\/www.acpsk12.org\/news\/?p=11262","title":{"rendered":"A Gift for Your Recipe Box: Titan Thanksgiving Taters"},"content":{"rendered":"<div id=\"fb-root\"><\/div>\n<p>T.C. Garden Club and Culinary Arts students teamed up to bring a farm-to-table experience to students this Thanksgiving. The Garden Club grew sweet potatoes in the Discovery Garden, 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&#8217;s what healthy eating and local, organic food is all about.<\/p>\n<p>Let T.C.&#8217;s culinary students show you how to make <a href=\"#cajun\">roasted brown sugar Cajun sweet potatoes<\/a>. Plus a bonus Thanksgiving recipe from Chef Scheuerman, <a href=\"#bonus\">Titan sweet potato casserole<\/a>.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/player.vimeo.com\/video\/301246296?title=0&amp;amp;byline=0\" width=\"640\" height=\"360\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><br \/>\n<a name=\"cajun\"><\/a><\/p>\n<h3 class=\"p1\"><span class=\"s1\">Roasted Brown Sugar Cajun Sweet Potatoes<\/span><\/h3>\n<p class=\"p1\"><span class=\"s1\">Recipe by T.C. Williams Culinary Arts Program<br \/>\nServing Size: 2<span class=\"Apple-converted-space\"> \u00a0 <\/span><br \/>\n<\/span><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">1<\/span><span class=\"s1\">pound sweet potatoes<br \/>\n<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 ounces oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1\/4 cup brown sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1\/2 teaspoon kosher salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 teaspoon Cajun seasoning<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">Instructions<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 350 degrees.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Peel and cut the sweet potatoes into 1-inch dice. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Toss all of the ingredients together in a bowl. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Taste and adjust season if needed.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Let sit for 20 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the sweet potatoes on a sheet pan or 11&#8243; x 8&#8243; glass Pyrex and bake for 25 minutes or until tender and lightly browned.<\/span><\/p>\n<h3><a name=\"bonus\"><\/a><span class=\"s1\"><b>Titan Sweet Potato Casserole<\/b><\/span><\/h3>\n<p class=\"p2\"><span class=\"s1\">Recipe by Chef Craig Scheuerman<br \/>\n<\/span><span class=\"s1\">Serving Size: 8<span class=\"Apple-converted-space\">\u00a0 \u00a0 \u00a0<\/span><\/span><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\">4 cups sweet potato &#8211; peeled, boiled, mashed<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"> 1\/4 cup<span class=\"Apple-converted-space\"> s<\/span>ugar in the raw (white sugar also works)<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"> 1\/2 cup milk<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"> 1\/3 cup butter<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"> 2 eggs<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"> 1 teaspoon vanilla<\/span><\/li>\n<\/ul>\n<p class=\"p2\"><span class=\"s1\"><b>Topping Ingredients<br \/>\n<\/b><\/span><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\"> 1\/3 cup flour<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"> 2\/3 cup brown sugar<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"> 1 cup chopped pecans<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"> 1\/4 cup melted butter<span class=\"Apple-converted-space\">\u00a0 \u00a0 \u00a0 <\/span><\/span><\/li>\n<\/ul>\n<p><span class=\"s1\">Mix the dry topping ingredients well and then add the melted butter.<\/span><span class=\"s1\"><span class=\"Apple-converted-space\">\u00a0\u00a0 \u00a0 \u00a0 \u00a0 <\/span><\/span><\/p>\n<p class=\"p2\"><strong><span class=\"s1\">Instructions<\/span><\/strong><\/p>\n<p><span class=\"s1\">Peel and dice the sweet potatoes and place in a large pot.<\/span><\/p>\n<p><span class=\"s1\">Fill the pot with water, covering the sweet potatoes by an inch and simmer until tender, about 20-25 minutes.<\/span><\/p>\n<p><span class=\"s1\">Drain the potatoes and add the sugar, milk, butter, vanilla and eggs.<\/span><\/p>\n<p><span class=\"s1\">In a mixer, whip until well mixed with no lumps.<\/span><\/p>\n<p><span class=\"s1\">Pour into an 11&#8243; x 7&#8243; casserole dish.<\/span><\/p>\n<p><span class=\"s1\">Place the topping mixture evenly over the sweet potato mixture.<\/span><\/p>\n<p><span class=\"s1\">Bake at 350 degrees until the casserole is golden brown and delicious, about 20-30 minutes.<\/span><\/p>\n<h3><strong>Happy Thanksgiving\u00a0\u2014 Enjoy!<\/strong><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>T.C. Garden Club and Culinary Arts students teamed up to bring a farm-to-table experience to students this Thanksgiving. See how they pulled it all together and get two sweet potato recipes for your own feast, compliments of Chef Scheuerman and the T.C. Culinary Arts students.<\/p>\n","protected":false},"author":12,"featured_media":11285,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1,3,11],"tags":[],"class_list":["post-11262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-acps","category-achs","category-video"],"publishpress_future_action":{"enabled":false,"date":"2026-05-03 17:16:37","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=\/wp\/v2\/posts\/11262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11262"}],"version-history":[{"count":10,"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=\/wp\/v2\/posts\/11262\/revisions"}],"predecessor-version":[{"id":11342,"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=\/wp\/v2\/posts\/11262\/revisions\/11342"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=\/wp\/v2\/media\/11285"}],"wp:attachment":[{"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11262"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.acpsk12.org\/news\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}