1 large sweet potato, peeled (about 10-12 ounces) -- you don't have to peel the sweet potato, but the skin darkens the color of the juice
1” piece of fresh ginger or more if you like it spicy
4” piece of fresh turmeric (if you can find it)
1 medium apple or Fuyu persimmon
2 stalks celery
cinnamon stick
Instructions
Juice all ingredients except cinnamon stick. Be sure to juice the ginger and turmeric early on so you can flush out those juices with something high water like the celery.
Place the cinnamon stick in a glass and pour juice on top. Allow to steep for a few minutes or refrigerate the juice with the cinnamon stick until you want to consume it.
Always store juice in the smallest container possible with little or no air at the top so that the juice stays fresher for longer. Store up to 2 days in the refrigerator. Separation will occur, so shake before serving.
Recipe by Pamela Salzman at https://pamelasalzman.com/sweet-potato-apple-ginger-juice-recipe/