Sweet Potato Juice
Although sweet potato is often juiced for its nutrients, it's also a lesser known source of subtle creaminess in terms of both flavor and texture. I won't pretend this juice tastes like dessert, but it really does have an undertone of creamsicle. Here's how to make it.
Calories: 149kcal
Ingredients
- 1 small sweet potato about 6 ounces/170 grams, peeled
- 1 medium carrot about 3 ounces/85 grams, trimmed
- 1 lime peel and pith removed
- 1 medium orange peel and pith removed (about 7 ounces/(200 grams) after peeling)
Instructions
- Juice ingredients in the order listed.
- Stir together well.
- Pass through a fine mesh strainer.
- Pour into a glass and serve.
Notes
- I use the Kuvings Whole Slow Juicer, a masticating juicer that juices pretty efficiently and preserves nutrients for a longer period than centrifugal juicers. You can make this recipe with any juicer.
- The nutrient retention in fresh juice has a lot to do with what kind of juicer you're using. If you have a centrifugal juicer, it's best to drink your juice fairly soon after you make it. With a masticating juicer, feel free to juice in larger batches. They'll keep well in an airtight container in the fridge (such as a quart-sized mason jar) for two to three days.
- Juice can be frozen for longer storage, but you'll find that any remaining solid bits fall out of suspension and sink to the bottom after defrosting. I'm not personally a huge fan of the texture of defrosted juice, but if you're okay with it, freezing can be a good bet.
Nutrition
Calories: 149kcal | Carbohydrates: 37.6g | Protein: 2.9g | Fat: 0.4g