Step 1

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

Step 2

Garnish with celery, lemon, roasted sweetpotatoes and bacon.

Step 3

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.

Step 4

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.