Nog I Yam

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
1

New Orleans Victory Bar’s Steven Yamada created quite a stir with his eggnog at the 2011 Tales of the Toddy—enough to score a tie for second in the eggnog competition. His drink includes a house-made sweet potato puree which becomes they key ingredient to a sweet potato eggnog, topped with a flambé marshmallow fluff, spiecd with cardamom/ginger simple syrup.

Ingredients

Nog I Yam
1/5 oz. Benchmark Bourbon
3 oz. Sweet Potato Eggnog
1 oz. Spiced Marshmallow Fluff

Sweet Potato Puree
1 sweet potato
2 Tbsp salt
1 cup Dark brown sugar

Sweet Potato Eggnog
3 whole eggs, plus 1 egg yolk
2 cups whole milk
1/2 cup sugar
1 cup Sweet Potato Puree

Spiced Marshmallow Fluff
3 egg whites
1 cup light corn syrup
1/2 tsp salt
2 cups Confectioner's sugar
1 Tbsp cardamom/ginger simple syrup
 

Steps

Sweet Potato Puree

  1. Peel sweet potato and slice into medium thick pieces.  
  2. Place on baking sheet and cover with salt and dark brown sugar.  
  3. Gently toss and then bake at 350 F for about 15-20 minutes or until potatoes are soft.  
  4. Add all chunks of sweet potato and any juice into a food processor and thoroughly puree.

Sweet Potato Eggnog

  1. Combine eggs plus egg yolk in a medium saucepan and beat thoroughly with a whisk.  
  2. Set burner to lowest setting and, while stirring, add whole milk, sugar, and Sweet Potato Puree.  
  3. Continue to stir for about 20 minutes or until mixture reaches 160 F.  
  4. Bottle and refrigerate overnight.

Spiced Marshmallow Fluff

  1. Beat egg whites, light corn syrup, and salt for about 10 minutes or until thick.  
  2. Turn mixer speed to low and slowly add Confectioner's Sugar. Then add cardamom/ginger simple syrup.

Nog I Yam

  1. Combine Sweet Potato Eggnog and Bourbon.  
  2. Top with Spiced Marshmallow Fluff.  Lightly scorch fluff with a small torch and serve.
Source: Bartender Steven Yamada, Victory Bar, Tales of the Toddy 2011

More From FoodService Director

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

FSD Resources