Recipe: Glen Ellen Inn’s Yam and Sweet Potato Puree

Editor’s note: Recipe first published in the 1990 Index-Tribune Christmas Magazine. See more recipes here.

Glen Ellen Inn: Yam and Sweet Potato Puree

By Bob Rice, chef/owner

While Bob Rice (most recently of the Breakaway Café) no longer owns the Glen Ellen Inn, it’s been a colorful thread in the fabric of the Valley since the 1970s. This simple side dish pairs well with most any holiday meal.

Ingredients:

3 pounds yams

2 pounds sweet potatoes

4 tablespoons of sweet butter

1 cup sour cream

2 tablespoons maple syrup (good quality)

2 tablespoons fresh lime juice

½ teaspoon salt

½ teaspoon white pepper

Instructions:

Preheat oven to 375 degrees. Bake unpeeled yams and potatoes until soft, about an hour. When cool, peel and coarsely chop. Heat butter and sour cream until the butter melts and the mixture is well blended. In a food processor, combine potatoes and yams with butter mixture and all remaining ingredients. Do not over process.

Serves six. Excellent with turkey, chicken or pork.