Perfect for Thanksgiving: Sweet Potato Pie Cocktail

on 07/11/10 at 3:45 pm

Booze News

Sweet Potato Pie Cocktail

The recipe for the sweet potato reduction makes more than is needed; store in an airtight container and refrigerate for up to 4 days. Adapted from Tiffany Short of PS 7’s in the District.

1 serving


For the sweet-potato reduction

  • 1 medium sweet potato, peeled and cut into 1 1/2 inch pieces
  • 2 1/2 cups water
  • 1/2 cup sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon

For the drink

  • Ice
  • 2 ounces gold rum, such as Mount Gay
  • 1 ounce (2 tablespoons) sweet-potato reduction
  • 1/2 ounce half-and-half


For the sweet potato reduction: Place the potato pieces in a medium saucepan and add 1 1/2 cups water, or just enough to cover. Bring to a boil over high heat, then reduce the heat to medium and cook for 12 to 15 minutes or until the pieces are tender and can be easily pierced with a fork.
Transfer the potato pieces and their cooking liquid to a blender or food processor (do not fill to the top; be careful with hot contents). Puree for about 30 seconds or until smooth. Return the puree to saucepan and add the sugar and spices. Add the remaining 1 cup of water and cook over medium to medium-low heat, so that the mixture barely bubbles at the center, for 20 to 25 minutes or until it has thickened to an applesauce-like consistency. (You should have 2 to 2 1/4 cups total. ) Cool to room temperature before using.

For the drink: Fill a cocktail shaker with a handful of ice. Add the rum, sweet potato reduction and half-and-half. Shake for 10 to 15 seconds, until well chilled. Strain into a martini glass.

This recipe is from the The Washington Post, January 4, 2008

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