There are few things I love more than seasonal cocktails (that might be a lie, the list of things I love is very long). In the past, however, I’ve always shied away from sweet potato cocktails, finding them offensively sweet and way too viscous (how appetizing is that word?). Thankfully I’m a food blogger with access to more sweet potatoes than anywhere else in the country, a big rosemary bush in my yard, and a bottle of vodka made from sweet potatoes, so I’m the perfect person to solve my own cocktail problem. And solve it I did! May I present a sweet potato, rosemary, vodka, and prosecco cocktail that is earthy, fresh, sweet, and a little bit sparkly?

Sweet Potato & Rosemary Cocktail

makes 4

sweet potato simple syrup

2 large sweet potatoes

1 tbsp brown sugar

1 tbsp butter

2 cups of water

1 cup brown sugar

Pinch of salt

Large handful of rosemary, plus more for garnish

cocktail 

4 oz vodka

4 oz sweet potato simple syrup

2 cups prosecco

To make your simple syrup, heat your oven to 375F. Peel and cube your sweet potatoes and toss in butter and 1 tbsp brown sugar. Roast for 30 minutes, or until soft and golden brown.

In a pan on the stove combine your sweet potatoes, water, brown sugar, salt, and rosemary. Simmer for 20 minutes, stirring frequently. Allow to cool to room temperature and then puree. Push through a fine mesh strainer.

Combine 1 oz sweet potato simple syrup, 1 oz vodka in a shaker. Shake well and pour over ice. Top with prosecco and garnish with rosemary.