Step 1

To make the sweetpotato purée:

Step 2

Preheat oven to 200°C, prick holes in 3–4 sweetpotatoes and roast for one hour. Allow to cool and remove the flesh from the skin.

Step 3

Place the flesh in a blender or food processor with salt and pepper. Slowly add water while blending until smooth. Store in an airtight container. Shelf life is 48 hours.

Step 4

To make the cocktail

Step 5

In a large rocks glass, build the cocktail in the order listed. Try to layer the sweetpotato purée on top if possible.

Step 6

Garnish with celery, lemon, roasted sweetpotatoes and bacon.