Last year, I experimented with a handful of fall juice recipes, including a Sweet Potato Cider that turned out to be one of my favorites. This year, I decided to revisit the sweet potato and try a few new combinations. What started with two sweet potato recipes turned into two days of juicing, a kitchen full of produce, and five new recipes I’d happily make again. I experimented with ginger, pears, cardamom, fennel, beets, and even a fresh pomegranate. Some were familiar ingredients, while others were completely new to me. The best part? Every single recipe turned out good! They don’t all taste alike, either. Some are bright and refreshing, some have warmer fall flavors, and one tastes surprisingly like sweet potato pie. Here are the five juices I made, what I thought of each one, and what I’d change next time. 1. Sweet Potato Orange Ginger Juice I started by making two variations of last year’s Sweet Potato Cider. The first was a combination of sweet potato, citrus, apple, and fresh ginger. Ingredients How to make it Wash and prepare the produce. Cut the sweet potato into pieces suitable for your juicer, and alternate it with the fruit and ginger as you juice. My tasting notes This one is bright and refreshing! The citrus and ginger give it a completely different personality from last year’s Sweet Potato Cider. I really enjoyed it, especially the brightness from the ginger. Both of my first two sweet potato experiments produced approximately 16 ounces of juice. Would I make it again? Absolutely. 2. Spiced Sweet Potato Pear Juice For the second variation, I wanted something with a warmer flavor. Instead of oranges and ginger, I used pears and cardamom. Ingredients How to make it Juice the sweet potato, pears, and apple. Stir the cardamom into the finished juice, starting with a small amount. My tasting notes This one has a completely different flavor from the orange ginger version. Where the first juice is bright and refreshing, this one is softer and warmer. The pears and cardamom give it a cozy fall flavor. I honestly couldn’t decide which of the two I liked better. They’re both good, just in different ways. That said, last year’s Sweet Potato Cider still has a slight edge for me when it comes to overall taste. Would I make it again? Definitely. 3. Sweet Potato Pie Juice After making two successful sweet potato variations, I decided to try one that leaned into the flavors of an actual sweet potato pie. Ingredients How to make it Juice the sweet potato, apple, and carrots. Stir in the nutmeg and a small amount of cinnamon sugar after juicing. Start with a small pinch of each spice and adjust to taste. My tasting notes This one turned out really good! What surprised me was that it actually reminded me of sweet potato pie. That’s exactly the flavor I was hoping for. It’s sweeter and more dessert-like than the first two sweet potato juices, with the spices bringing everything together. If you like the flavor of sweet potato pie, this is a fun way to enjoy those familiar fall flavors in a glass. Would I make it again? Yes! 4. Winter Pear & Fennel Juice This was one of the most interesting experiments because I’d never tasted fennel before. I knew fennel was supposed to have a licorice-like flavor, but I wasn’t sure how that would translate into juice. Rather than mixing everything immediately, I decided to juice the fennel first so I could taste it on its own. And I loved it! It had a distinct licorice flavor that I really enjoyed. Ingredients How to make it Wash the fennel thoroughly and remove any damaged outer layers. Cut the bulb into manageable pieces. Juice the fennel, pears, apple, and lemon. You don’t need to peel the fennel bulb. My tasting notes This juice was delicious! The fennel’s licorice flavor was still noticeable after adding the pears and apple, but the lemon was a little stronger than I wanted. Next time, I’m going to reduce the lemon from half to a quarter. I think that will let more of the fennel flavor come through without losing the citrus altogether. I wouldn’t change anything else. Would I make it again? Without question. I’d never tried fennel before this experiment, and now I’m glad I did. 5. Ruby Red Juice This might be the prettiest juice of the entire collection. Between the beet and pomegranate, it turned out an incredible deep ruby-red color. It also gave me an excuse to work with a fresh pomegranate, which was an adventure of its own. I removed the arils and separated them from the white membrane before putting them through the juicer. Ingredients How to make it Wash and prepare all the ingredients. Peel the lemon and remove the pomegranate rind and white membrane. Cut the beet into pieces suitable for your juicer, then juice everything together. My tasting notes I initially gave Ruby Red a 9/10. It tasted really good freshly made, but the beet had a noticeable earthy flavor. Then I put it in the refrigerator and tried it again over ice. What a difference! Once it was cold, the beet flavor seemed more mellow, and I could taste the pomegranate much more clearly. I definitely prefer this one chilled and served over ice. Would I make it again? Absolutely. This one earned its place in the collection. What I Learned From Two Days of Juicing A few things stood out during these experiments. Sweet potatoes work with more flavors than I expected. Ginger and citrus make a bright juice, pears and cardamom create a warmer flavor, and a little cinnamon and nutmeg can turn the whole thing into something reminiscent of sweet potato pie. Fennel was my biggest surprise. I’d never tasted it before, and I ended up loving its licorice flavor. I’m already planning to use less lemon the next time I make the pear and fennel combination. Serving temperature matters. Ruby Red was delicious right out of the juicer, but I liked it even more chilled over ice. The pomegranate flavor became much more noticeable to me. Not every recipe needs a winner. I genuinely enjoyed all five juices. They each have different flavors, and I’d happily make every one again. My Juicing Setup I made these recipes using my Kuvings Whole Slow Juicer B6000S. I also use glass bottles to store the finished juices, which made it easy to chill Ruby Red and compare the flavors later. For spices like cardamom, nutmeg, and cinnamon sugar, I stir them into the juice after juicing rather than running them through the machine. If you’re new to making juice at home, you can also check out my Starter Juice Recipes That Actually Taste Good for more beginner-friendly combinations. Final Thoughts I originally planned to make just a couple of new sweet potato juices. Instead, I ended up with five new recipes and a few fun discoveries. My biggest surprise was fennel. My favorite experiment to photograph was probably Ruby Red, thanks to that gorgeous color. And Sweet Potato Pie was especially satisfying because it really did taste like the dessert. I still love last year’s original Sweet Potato Cider, but I’m glad I branched out and tried something different. If you’re looking for more seasonal juice ideas, check out my original Cozy Slow Juicer Recipes for Fall. These recipes were all made in my own kitchen, and I’ll keep adjusting them as I make them again. That’s half the fun of experimenting! And if you’ve never tried juicing fennel, I highly recommend giving it a chance.

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