Step 1

Peel and chop the sweetpotato, then cook in a frying pan until soft.

Step 2

Once the cooked sweetpotato has cooled down, place it in the fridge and chill for 30 minutes.

Step 3

Add the sweetpotato and ½ shot of maple syrup into a blender, then purée.

Step 4

In a cocktail shaker, combine two heaping teaspoons of the purée with the rum, egg whites and leftover maple syrup. Shake vigorously without ice. Half-fill the shaker with ice and shake again.

Step 5

Strain the mixture into a cocktail glass or coupe.

Step 6

Place the cinnamon stick over the top or dust with ground cinnamon.