Sweet potato isn’t just nutritious — when juiced it lends a subtle creaminess to drinks that’s unexpected and delightful. This blend of sweet potato, carrot, orange, and a touch of lime won’t taste like dessert, but it does carry a creamsicle-like undertone with a smooth mouthfeel. Here’s how to make a single serving.
Why we love this recipe
If you juice often, you may prefer lower-glycemic green blends, but a small, sweeter juice can be a nice change and adds different nutrients like beta-carotene. This sweet potato blend offers:
- Well-balanced, layered flavors
- Bright, attractive color
- A gently creamy texture from the sweet potato
- A boost of vitamins and phytonutrients
This recipe originally appeared in 2014 and has been updated for clarity and scaled to a single serving while keeping the original concept intact.
What you’ll need
A quick look at the ingredients for this juice:
- Sweet potato — peeled. Any common variety will work; those labeled “yams” in U.S. supermarkets are fine. It contributes creamy body and mild sweetness.
- Carrot — naturally sweet and vibrant in color. One medium carrot adds sweetness and volume.
- Orange — pick a juicy variety (Cara Cara or similar) and remove peel and pith before juicing.
- Lime — peel and white pith removed to add brightness and balance.
How to make it
Follow these simple steps to produce a fresh, flavorful glass of sweet potato juice. The recipe below gives exact measurements and brief notes.
- Prep ingredients: peel the sweet potato and remove peels/pith from citrus. Cut items to suit your juicer’s chute.
- Juice in order: sweet potato first, then carrot, followed by lime.
- Finish with the orange; its juiciness helps flush remaining solids through the machine.
- Stir the collected juice, strain through a fine mesh if you prefer a smoother texture, pour into a glass, and serve.
Expert tips and FAQs
Both masticating (slow) and centrifugal juicers will make this juice. Masticating juicers extract juice at lower speeds, reducing oxidation and preserving nutrients longer, which is helpful if you plan to store juice for a day or two. Centrifugal juicers are faster and fine if you drink the juice immediately.
If you use a masticating juicer, you can make a larger batch and store it in an airtight container in the refrigerator for two to three days. With a centrifugal juicer, drink the juice soon after making it for best flavor and nutrient retention. Freezing is possible but may alter texture as solids separate after thawing.
More fresh juice resources
If you’re new to juicing or want more tips, look for introductory guides and recipe collections covering equipment choices, produce prep, and storage. A few non-green favorites to try next include turmeric shots, beet juice, and Asian pear juice.
- Turmeric shots
- Beet juice
- Asian pear juice
Sweet Potato Juice
Equipment
-
A juicer (masticating or centrifugal)
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: sweet potato, carrot, lime, then orange.
-
Stir the collected juice to combine.
-
If you prefer a smoother drink, pass the juice through a fine-mesh strainer.
-
Pour into a glass and serve immediately.
Notes
- Any juicer will work for this recipe. Masticating juicers tend to preserve nutrients longer and are useful if you plan to store juice for a day or two.
- Store juice in an airtight container in the refrigerator for up to 2–3 days if using a slow juicer; with a centrifugal juicer, drink sooner for best quality.
- Freezing is possible but can change texture as solids may separate after thawing.
Nutrition
Carbohydrates: 37.6 g,
Protein: 2.9 g,
Fat: 0.4 g
Nutrition information is an approximation.