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.
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
* Editor's note: For Baked sweet potatoes/yams, Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.