chef alan wong’s sweet potato lemonade

Michelle Regan
April 01, 2020

The UH Hilo Adopt-a-Beehive program in partnership with Chef Alan Wong connects people in Hawaii and around the world. Most the honey that students harvest goes to donors, but some goes to Wong, who uses it in his restaurants.

Try this recipe from Wong to add a touch of sweetness to any meal. This bright, refreshing drink combines the sweet-sour flavor of lemonade with the texture of nectar. The sweet potato gives this drink a light, natural sweetness while imparting body to the consistency.



  • 1 lb. sweet potato (yellow or white flesh with orange skin), roasted and peeled
  • 2 cups Meyer lemon juice
  • 1 cup  honey
  • ½ cup water


Place the roasted, peeled sweet potato in a blender with lemon juice, honey, and water. Blend until smooth. Taste and adjust to your liking. Serve immediately over ice or store in an airtight container and refrigerate until ready to use. Mix well before serving. Makes 6 servings.

Per serving: Calories 260, protein 2 g, carbohydrates 71 g, sodium 20 mg, fiber 3 g, total sugar 54 g

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