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  • Recipe:

    Sweet Potato Fly Recipe

    Sweet Potato Fly
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Sweet Potato Fly is a fermented sweet potato drink that will remind you of ginger ale. The drink is sweet and refreshing.

    Recipe Instructions:

    Mix 1 cup of water with the mace. Bring the mixture to a boil. Remove the mixture from the heat and allow it to cool.

    Using a coarse grater, grate the sweet potatoes. Rinse the sweet potatoes under cold water to remove the starch. Volume wise this will look like a lot of sweet potato once it is grated.

    In a large bowl or crockpot, combine the grated sweet potatoes, the rest of the water, sugar, whey, the juice from the limes and the grated peel of the limes, the cinnamon, nutmeg, ginger, and eggshell.

    Add the boiled mace.

    Stir the mixture gently. Cover the mixture and store in a warm place for three days.

    Strain the mixture with a coarse sieve to remove the sweet potato. Then, strain again with a fine mesh sieve lined with a double layer of cheesecloth. Place the strained sweet potato fly in jars and refrigerate. Shake or stir before serving. Serve cold. The sweet potato fly will last about 1 week in the refrigerator.

    Comments and Reviews

  • Laura says:
    I've never heard of this before! How interesting! Reply
  • Ickysgirl70 says:
    What on earth would you need the eggshell for? Reply
    • I imagine it is for the calcium which can help mellow out the acidic bite. It's the same reason some people brew their coffee with egg shell. Reply
  • rose says:
    This sounds fantastic and will soon be fermenting next to all my other kitchen ferments ~ thanks for sharing! Reply
  • Ann Duncan says:
    Sounds great! I assume it is not like kombucha or kefir soda and that there is nothing in the brew that will be consuming the sugar. Or does the whey do something with the sugar? Any approximations as to how much sweet potato? "Large" is relative. Blessings... Reply
    • Yes, the whey is the "starter" for the fermentation and will introduce a good amount of lactic bacteria to consume the sugar. I would consider a large sweet potato to be about 1 lbs. Hopefully Amanda will chime in with her opinion since this is her recipe. Reply
  • Helen Levashoff says:
    Do you know if the sugar is eaten up during the fermentation process, like in kombucha? Reply
  • Ann Duncan says:
    Thanks! And would you happen to know if this can be frozen? Would love to make it for my family Cabin Gathering this year and it would travel better if frozen. Reply
    • You can freeze ferments, but it is generally believed that the probiotics will be lessened to some extent. Reply
  • Blondie Marslender says:
    Some of your fermented drinks like kavaas will last for months. Do you know why the spf only last a week? Reply
  • Lynn says:
    I tried this and it is too thick to strain even through a colander--some drips through but much of it stays in the colander along with the shredded sweet potatoes. I rinsed it a LOT after shredding, til the water ran clear. Any tips?! Reply
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