1 North Carolina Sweetpotato
1 candied sweetpotato skin slice
¼ of a lemon
½ oz sorghum vanilla syrup
5 fresh sage leaves
1 oz rye whiskey
¾ oz brandy
Prep Time: 5 min
Cook Time: 20 min
Servings: 1
1Juice sweetpotato (with skin on) and lemon (with rind off). Add juice to a pot and bring to 185–190° F for about 20 minutes.
2Add sorghum vanilla syrup to pot, then remove from heat to cool.
3Muddle four sage leaves and place in a small strainer. Place strainer over mug and pour whiskey and brandy over the sage through the strainer. Repeat for the sweetpotato juice.
4Garnish with one candied sweetpotato strip and one expressed sage leaf. Enjoy!
Recipe credited to Sam Etheridge of Ambrozia, Asheville, North Carolina
To learn more about North Carolina Sweetpotato Commission, visit www.ncsweetpotatoes.com
