Sweet Potato Shrub & Toddy

Heat your oven to 375°F. Rub the sweet potatoes with olive oil. Line a Dutch oven with foil. Put the sweet potatoes into the Dutch oven, cover with the lid, and roast the potatoes in the oven until they can be easily pierced with a fork, about 1 hour 20 minutes. Remove the pot from the oven and place the sweet potatoes on a rack to cool.

Once the potatoes have cooled, use a spoon to scoop the flesh into a glass jar (discard or save the skins for another use). Add the honey, vinegar, cardamom, cinnamon, bay leaf, and ginger. Stir the ingredients to combine. Place in the fridge to rest for 24 hours.

Give the shrub a quick stir (some settling may have occurred). Place a fine-mesh strainer over a large bowl or container. Transfer the sweet potato mixture to the strainer to allow liquid to pass through to the bowl.

Once all of the liquid has passed through, give the mixture a light press with your spatula/spoon to get any additional shrub to pass through. Don’t press too hard, just allow the shrub to gently pass through the strainer on its own. Toss the spent shrub material. Transfer to a jar and keep the shrub refrigerated. It will last for several months in the refrigerator and is great in a toddy.

To make a toddy: Add the sweet potato shrub, lemon juice, and turmeric to an 8-oz mug. Add the hot water and stir to combine. Garnish with the lemon wheel and serve immediately.