You’re My Sweet Potato Pie

I always make sweet potatoes, topped with candied pecans and mini marshmellows for Thanksgiving. This lushy version is just as tasty.

  • 2 oz Bulleit Rye
  • 3/4 oz Benedictine
  • Two heaping tablespoons sweet potato puree
  • 2 Dashes Pecan Biters or The Bitter Truth Jerry Thomas Bitters
  • Maple infused whipped cream, a flamed marshmallow, sprinkling of cinnamon

Add all ingredients into a warm glass. Add 2-3 oucnces boiling water, stir well, top with cream, cinnamon and flamed marshmallow.

Sweet Potato Syrup

  • For every sweet potato
  • ¼ cinnamon
  • ¼ nutmeg
  • 1.5 teaspoons brown sugar
  • 1 teaspoon sorghum syrup