Ingredients
1 tbsp sweet potato butter
45 ml Bundaberg spiced rum
15 ml lemon juice
100ml Bundaberg ginger beer
thyme sprigs and star anise, to garnish

In a shaker, combine the rum, sweet potato butter (see recipe below) and lemon juice. Fill with ice and shake until cold. Pour into a cocktail glass and top with ginger beer. Garnish with thyme and star anise, as desired.

Sweet Potato Butter
6 cups diced peeled sweet potatoes
2 cups diced peeled tart apples
4 cups water
2/3 cup orange juice
1/2 cup brown sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cloves

In a saucepan, combine all ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until mixture is thickened and about 1 cup of liquid remains, stirring occasionally.