Sweet potatoes aren’t just for side dishes and desserts anymore. Most people think about using sweet potatoes around Thanksgiving and into the winter holidays in pies, casseroles, or roasted – not in a cocktail. I’m going to show you how to get that sweet potato pie flavor in a delicious martini. Besides, who says you can’t have your dessert in a glass?
I recently came across North Carolina’s Covington Sweet Potato Vodka and was intrigued at vodka crafted from sweet potatoes right here in North Carolina. Why not? It is, after all, our state vegetable.
I knew I had to create a dessert cocktail with this vodka and concocted what I named a “Sweet Potato Pie Martini.” Even if you’re not into sweets, but love a good martini, this cocktail is a “must try.”
I pondered over what to rim the glass with, but ultimately it was not a very hard decision. I considered the ingredients in a traditional southern sweet potato pie and used crushed pecans, brown sugar, and cinnamon. If your pecans aren’t already crushed, an easy way to crush them is to place them in a sealed Ziploc bag and roll with a rolling pin.
I added heavy cream and French vanilla creamer to the sweet potato vodka for the martini. After straining it into the glass, I gave it a slight sprinkle of ground nutmeg. The result was a smooth, creamy, and spicy dessert cocktail that makes for an excellent martini, alone or as an after-dinner treat.
What you’ll need:
• 1/8 cup crushed pecans
• 1/8 teaspoon ground cinnamon
• ½ tablespoon brown sugar
• Covington sweet potato vodka
• Heavy cream
• French vanilla creamer
• Ground nutmeg for sprinkling
• Combine crushed pecans, cinnamon and brown sugar in a small bowl. Transfer to a shallow plate.
• Pour 1/8 cup of French vanilla creamer into another shallow plate. Dip the rims of the martini glasses into the plate of creamer, then dip into the plate of brown sugar mixture and evenly coat rims.
• In a shaker filled half way with ice, pour 1 part vodka, 1 part heavy cream and 1 part vanilla creamer. Shake vigorously for at least 15 seconds. Strain into rimmed martini glasses. Sprinkle with nutmeg.
Amy Brinkley lives in Morehead City and is the writer and photographer of the food blog, The Blond Cook. Amy’s cooking style is influenced by her small town roots and love of Southern comfort food.