Jenni Preziotti-Gamble, one of the founders of the Watsessing Park Conservancy in Essex County, shared her recipe for a Bourbon Yam Soufflé with TAPinto Bloomfield a couple of years ago, and editors can’t stop talking about it.

This recipe tied for “Best Side” in the People of Bloomfield’s Best Thanksgiving Competition in 2016. Preziotti-Gamble said this is her son Asher's favorite side, and despite the mention in the Thanksgiving competition, is it perfect for winter holidays and brunches, too.

Bourbon Yam Soufflé with Pecan and Bacon Streusel Topping

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3 lbs. yams or sweet potatoes, baked, cooled enough to handle 
4 Tbs. unsalted butter, softened
3 oz. cream cheese, at room temperature
3 Tbs. light brown sugar
3 large eggs
1 jigger (1 ½ oz.) Bourbon whiskey
Kosher salt and freshly ground black pepper to taste

3/4 cup light brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
5 slices bacon, cooked and chopped 
3 Tbs. unsalted butter, cold, cut into small cubes

Preheat the oven to 375 degrees Farenheit.  

Filling: Peel the yams and place them in a large bowl. With a mixer, beat in the butter until well combined.
Beat in the cream cheese, brown sugar, eggs and bourbon, one ingredient at a time. Beat in salt and pepper.
Transfer to deep-dish pie pan.

Topping: In a separate bowl, toss together brown sugar, pecans, flour, butter and bacon until crumbly. Sprinkle over filling.

Bake until soufflé is puffy and topping is golden, about 30 minutes. Let rest for 10 minutes before serving.  Soufflé may fall slightly.