Sweet Potato Pie Cocktail Recipe
This Sweet Potato Pie Cocktail brings together sweet potato puree, spices, and creamy liqueurs for a drink that honestly tastes like a dessert. I use basic bar tools and ingredients you can find pretty much anywhere.
Equipment
- Cocktail shaker
- Fine-mesh strainer
- Jigger (for measuring)
- Mixing glass (optional)
- Tablespoon (for mixing puree)
- Martini glass or rocks glass
- Small plate (for rim garnish, if desired)
- Bar spoon
Ingredients
- 1 ½ oz vodka
- 1 oz Irish cream liqueur
- ¾ oz cinnamon schnapps or spiced liqueur
- 1 oz sweet potato puree plain, canned or homemade
- 1 oz half-and-half
- ½ oz simple syrup or maple syrup for extra flavor
- Pinch of ground nutmeg
- Pinch of ground cinnamon
- Ice
Instructions
- Prep your glass by dipping the rim in maple syrup, then in crushed graham crackers if you like a graham rim.
- Add vodka, Irish cream liqueur, cinnamon schnapps, sweet potato puree, half-and-half, simple syrup, nutmeg, and cinnamon to a cocktail shaker.
- Toss in a scoop of ice.
- Shake well—about 15-20 seconds—until the drink is really cold and everything’s mixed together.
- Strain through a fine mesh strainer into your glass.
- Honestly, shaking the drink a little longer makes it frothy and super smooth.
Notes
Sometimes I swap Irish cream liqueur for vanilla liqueur if I want a lighter taste. The puree should be smooth—no chunks. If it’s too thick, I just blend it for a second.
This cocktail is sweet, but it’s not heavy. For a dairy-free version, coconut cream works instead of half-and-half. The graham rim is totally optional, but it adds a nice crunch and kind of mimics real pie crust.
I always serve this drink cold and fresh. Leftovers don’t really keep well because of the dairy and puree.