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Mary’s in the Root Cellar Again

Created by Mark Weddle, Traveled Farmer, Greensboro NC
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  • 1.25 oz Oaklee Distilling Company’s Boots Vodka
  • 2 oz Bloody Mary Mix
  • 1 oz Roasted Sweetpotato Puree

Roasted Sweetpotato Puree

  • 3-4 sweetpotatoes
  • 0.5 cups water
  • Pinch of salt
  • Pinch of pepper


  • In a large rocks glass, build the cocktail in the order listed. Try to layer the sweetpotato puree on top if possible.
  • Garnish with celery, lemon, roasted sweetpotatoes and bacon.

Roasted Sweetpotato Puree

  • Preheat oven to 400 degrees F, prick holes in 3-4 sweetpotatoes and roast for 1 hour. Allow to cool and remove the flesh from the skin.
  • Place the flesh in a blender or food processor with salt, pepper and slowly add water while blending until smooth. Store in an airtight container, shelf life is 48 hours.