Norcross Chefs Remix Classic Holiday Recipes

Norcross Patch asked some local chefs to jazz up traditional holiday recipes. Today we have a sweet potato souffle that features the added sass of fresh orange juice and orange zest, brought to you by Chef Clint Pritchard. As a master of comfort foods and a Norcross native, you can trust that this Southern take on a classic is as divine as it sounds. 

Fresh Orange Sweet Potato Souffle 

3 cups cooked sweet potatoes, mashed
1/2 cup sugar
1/4 cup milk
2 large eggs
1 tsp vanilla extract 
1 stick butter melted
1/3 cup all purpose flour 
1 tsp freshly grated orange zest
2 Tbsp fresh orange juice

Topping:
1 cup chopped pecans
1 cup brown sugar
4 tbsp butter, melted
1/3 cup all purpose flour 

Directions: 
Preheat oven to 350 degrees. Combine sweet potatoes and next eight ingredients in a large mixing bowl. Pour into a greased 2-quart baking dish (square is best) Combine topping ingredients (double the for coverage of whole square pan) and sprinkle over sweet potato mixture. Bake 40 minutes, then serve.

Yields: 8 servings

About the Chef: Clinton Pritchard is the Corporate Kitchen Manager for the Dunwoody Restaurant Group, which includes the Iron Horse Tavern in Historic Norcross. He has a culinary degree from Chathoochee Technical College and interned with the Levy Restaurant Group, which provides food for the Georgia Dome and the Omni, where he got a practical crash course for his classical training. He has lived in Norcross for almost his entire life.