Hot Conner Browne
A buttery rum cocktail from Asheville’s Tupelo Honey Café
photo: Brennan Wesley
1 heaping tbsp. spiced sweet potato butter (recipe below)
1.5 oz. dark rum
Cinnamon stick, for garnish
Orange peel, for garnish
Spiced Sweet Potato Butter
1 sweet potato
½ cup unsalted butter
¾ cup light brown sugar
½ tsp. nutmeg
½ tsp. vanilla extract
¼ tsp. cinnamon
Pinch of kosher salt
In an 8-oz. coffee mug or another cup with a handle, combine sweet potato butter, rum, and 4 oz. hot water. Stir until butter is melted. Garnish with cinnamon stick and orange peel.
For the Spiced Sweet Potato Butter:
Preheat the oven to 400 degrees.
Pierce sweet potato several times with a fork, and bake until tender, about 45 minutes.
Meanwhile, allow butter to warm to room temperature.
Remove sweet potato from the oven and allow it to cool slightly before removing skin.
Then, in a large mixing bowl, combine ¼ cup sweet potato with all other ingredients. Beat ingredients with an electric or hand mixer until smooth and well blended, then transfer to a sealed container and refrigerate overnight. (Makes enough for 8 drinks)
Recipe from Tyler Alford of Tupelo Honey Café in Asheville, North Carolina
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