🌎 The World Cookbook

1 (8-oz.) can diced sweet potatoes in syrup
Cooking spray
8 jumbo marshmallows
Ice
4 oz. Rumchata
2 oz. rum
Large pinch pumpkin spice

Preheat the oven to broil. Pour sweet potatoes with syrup into a blender and pulse until pureed. Spray a small baking sheet with cooking spray. Arrange marshmallows standing up on sheet tray and broil, watching closely, until golden on top, 1 to 2 minutes. In a cocktail shaker filled with ice, combine half of the sweet potato puree (about ⅔ cup), Rumchata, rum, and pumpkin spice. Shake until well chilled. Fill two glasses with ice. Strain cocktail into the glasses. Using a small spatula, top the glasses with toasted marshmallows.