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Yields:
2 serving(s)
Prep Time:
5 mins
Total Time:
10 mins
Is the sweet potato pie or sweet potato casserole your favorite dish at Thanksgiving? Us too! Which is why we turned it into a cocktail. It's as simple of pureeing sweet potatoes and then mixing in Rumchata and your favorite rum. Top it off with a couple of toasted marshmallows for the full effect! If you can't find sweet potatoes in syrup and want to use canned sweet potato puree just add some simple syrup along with the puree to sweeten up the cocktail!
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 1
(8-oz.) can diced sweet potatoes in syrup
Cooking spray
- 8
jumbo marshmallows
Ice
- 4 oz.
Rumchata
- 2 oz.
rum
Large pinch pumpkin spice
Directions
- Step 1 Preheat the oven to broil. Pour sweet potatoes with syrup into a blender and pulse until pureed.
- Step 2Spray a small baking sheet with cooking spray. Arrange marshmallows standing up on sheet tray and broil, watching closely, until golden on top, 1 to 2 minutes.
- Step 3In a cocktail shaker filled with ice, combine half of the sweet potato puree (about ⅔ cup), Rumchata, rum, and pumpkin spice. Shake until well chilled.
- Step 4Fill two glasses with ice. Strain cocktail into the glasses. Using a small spatula, top the glasses with toasted marshmallows.
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