CLEVELAND — On Monday's Lunch Break with Jay Crawford, Jay's wife Tracy stopped by to share her delicious recipe for her sweet potato souffle.
The two joked about how this was the only way she could hope to get Jay into the kitchen, and how she won't have to make it this Christmas now that Jay is well versed in the recipe.
To that, Jay responded with a laugh, "Yeah, that's not happening," as he realized he had sweet potatoes on the elbow of his shirt.
Check out the full recipe below, and watch the segment here to see the two cooking things up together in the Lunch Break kitchen:
- 9 sweet potatoes
- 1.5 cups sugar
- 3/4 cup milk
- 3/4 cup melted butter
- 1.5 teaspoon vanilla
- 3 eggs beaten
- 3/4 teaspoon salt
- 1.5 cups dark brown sugar
- 1/2 cup flour
- 1/2 cup melted butter
- 1/2 cup chopped pecans
Cover sweet potatoes with water and boil until fork tender. Drain, allow to cool and remove skins.
Preheat oven to 350 degrees. Grease a 2-quart casserole dish.
Place potatoes in a mixing bowl, and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium and blend until smooth.
Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
Pour sweet potato mixture into casserole dish.
Prepare topping by whisking together the brown sugar, flour, butter and pecans. Sprinkle the mixture over the potato mixture and bake for 40 minutes. Enjoy!
Watch the full episode of Lunch Break in the player below:
On Monday, Jay lunched with 3News’ Romney Smith and the two were be joined by digital anchor Stephanie Haney.
You can lunch with us each day by commenting on our live streams and tweeting with us during the show using #3lunchbreak.
Your involvement is a huge part of the show, so make sure to keep the conversation going for a chance to have your questions and comments shared on the air.