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’s what healthy eating and local, organic food is all about.
Roasted Brown Sugar Cajun Sweet Potatoes
Recipe by T.C. Williams Culinary Arts Program
Serving Size: 2
- 1pound sweet potatoes
- 2 ounces oil
- 1/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon Cajun seasoning
Preheat the oven to 350 degrees.
Peel and cut the sweet potatoes into 1-inch dice.
Toss all of the ingredients together in a bowl.
Taste and adjust season if needed.
Let sit for 20 minutes.
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.
Recipe by Chef Craig Scheuerman
Serving Size: 8
- 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
- 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.
Peel and dice the sweet potatoes and place in a large pot.
Fill the pot with water, covering the sweet potatoes by an inch and simmer until tender, about 20-25 minutes.
Drain the potatoes and add the sugar, milk, butter, vanilla and eggs.
In a mixer, whip until well mixed with no lumps.
Pour into an 11″ x 7″ casserole dish.
Place the topping mixture evenly over the sweet potato mixture.
Bake at 350 degrees until the casserole is golden brown and delicious, about 20-30 minutes.