BLOOMFIELD, NJ - Soufflés are classic dishes based in the French culinary vernacular that, when matched with ingredients from the American South, really impress your guests. Jenni Preziotti-Gamble, one of the founders of the Watsessing Park Conservancy shares her recipe for a Bourbon Yam Soufflé

This recipe tied for 'Best Side' in the People of Bloomfield's Best Thanksgiving Competition.  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. 


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3 pounds yams/sweet potatoes, baked 
4 tablespoons unsalted butter, soft
3 ounces cream cheese, room temp
3 tablespoons light brown sugar
3 large eggs
1 jigger of bourbon ..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
3 tablespoons unsalted butter, cold, cubed
5 slices bacon, cooked and chopped 


Preheat the oven to 375 degrees

Peel the sweet potatoes/yams and add them to a large bowl. Beat in the butter using a mixer until well combined.

Beat in the cream cheese, brown sugar and eggs, and bourbon adding one at a time. Season with salt and pepper.

Topping: Toss together the brown sugar, pecans, flour, butter and bacon in a separate bowl until crumbly.

Add the potato/yam mixture to a deep-dish pie pan and add topping and bake until puffy/golden, 30 minutes. Let rest for 10 minutes before serving souffle might fall slightly is an online newspaper serving the Township of Bloomfield. TAPinto Bloomfield is the only locally owned news organization in town. TAPinto Bloomfield is accredited by the New Jesey Press Association. Sign up for our FREE daily eNews and follow us on Facebook and Twitter @BloomfieldTAP. 

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