A bubbly, tangy, slightly sweet drink inspired by sweet potato kvass, created by Australian fermentation artisans, and “sweet potato paris”, a traditional drink in South American cultures.
In the traditional culture of South America (modern-day Guyana), a fermented drink called ‘sweet potato pari’ is popular.
A type of kvass, it is a non-alcoholic, probiotic-rich beverage with a sweet and sour, slightly malty taste and a refreshing taste. It has a cloudy appearance and is usually served cold.
Sweet potato paris, made from ground sweet potatoes, spices, citrus and water, was popularized in Australia by homebrewers and artisan producers. In 2012, its reputation was further spread through coverage in the Australian media (ABC Radio National).
Since my husband is from Australia and is reintroducing starches into his diet after a few years through GAPS, I thought I’d give sweet potato kvass a try. This is because this is a predigested form of starch and will be easier on the intestines than cooked sweet potatoes.
It turned out wonderfully well! An optional secondary fermentation is recommended for additional carbonation.
Below is a photo of the secondary fermentation in a glass flip top bottle along with a secondary batch of sweet potato soda cultured with scraps from the original fermentation. This is similar to the two-batch method of beet kvass.
If you enjoy sweet potatoes and want to try another fermented form, this Cultured Sweet Potato Mash is a delicious sweet potato mash that gets great reviews!
Sweet Potato Soda
A bubbly, slightly sweet and tangy drink inspired by commercial sweet potato kvass from artisan producers in Australia and the traditional “sweet potato paris” of Guyana.
guideline
Wash the sweet potatoes thoroughly in warm soapy water.
Cut sweet potatoes (skin removed) into approximately 1-inch pieces. Pulse in a food processor to coarsely chop the pieces. Place chopped sweet potatoes in a 1/2 gallon mason jar.
Add 1 quart filtered water, liquid whey, honey, and optionally cinnamon and lemon juice + zest.
Stir the mixture well until the raw honey is dissolved.
Add filtered water to the bottom edge of the bottle rim, leaving 1 inch of space at the top for the fermenting microorganisms to “breathe.” If desired, add fermentation weights to keep the sweet potato chunks submerged.
Cover the jar with a thin layer of cheesecloth secured with a rubber band.
Let sit at room temperature for 2-5 days, stirring daily.
Taste it after 2 days. If it’s slightly bubbly, tangy, slightly sour, and slightly sweet… it’s done! If not, leave it for another day or two and repeat the taste test until ready.
Optional secondary fermentation
Strain the fermented sweet potato liquid from the mason jar into an 8- or 16-ounce mason jar fitted with a flip-top wire cap. *Considering the pressure caused by carbonation, fill the bottle only to the bottom of the neck.
Cover tightly and leave on the counter for another 1 to 2 days (1 day in summer).
Place the bottle in the refrigerator to chill. Open the cold bottle slowly in the sink as it releases a lot of the natural carbonation.
*Sweet potato slices can be reused to make a second batch with a slightly weaker flavor. Alternatively, halve the amounts of water, whey, and honey for a second batch that is similar in strength to the first batch.
Nutrition Facts
Sweet Potato Soda
Serving Size (1 cup)
calorie 50
% Daily Value*
potassium 150 mg4%
carbohydrate 12g4%
protein 0.5g1%
Vitamin C 10mg12%
*Percent Daily Values are based on a 2000 calorie diet.
