Demonstrated by Lisa Hemenway at Sur La Table cooking class.

• 2 Medium Russet Potatoes
• 2 Medium Sweet Potatoes
• 2 Tbls. Butter
• 2 Tbls sour cream
• ½ cup heavy cream
• salt and white pepper

1. Bake sweet potatoes for 45 minutes at 350 degrees. Scrape out sweet potato and set aside.
2. Boil Russet potatoes in salted water until tender. Drain.
3. Heat the cream and butter.
4. Put Russets in the bowl of a mixer and mix lightly. Add sweet potatoes.
5. Add the warm cream and butter and fold in sour cream.
6. Serve with Pork Tenderloin Marinated in Molasses.

See Zinfandel Jam