Combine the bourbon, Sweet Potato Syrup, curacao and lemon juice in a mixing glass. Add ice and strain into a rocks glass. Place a large chunk of ice into the glass and garnish with a small amount of nutmeg.
Preheat the oven to 375 degrees F. Place the sweet potato in a roasting pan, cover with aluminum foil and roast until soft in the center, 1 hour. Remove and discard the skins, and let the leftover juices from the potato cool in the pan. Pour the juices into a glass bowl.
Combine 1 cup water, 2 tablespoons of the sweet potato, the sugar, 1 tablespoon of the potato roasting liquid, the nutmeg and cloves in a small saucepan. Bring to a slow simmer over low heat, stirring occasionally to keep it from sticking or burning, until the sugar and sweet potatoes have completely dissolved into the syrup. Cool uncovered before pouring into a glass container. Keep refrigerated and use within 3 weeks.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lu Brow, Cafe Adelaide