Sweet Potatoes
Sweet potatoes are an excellent source of fiber, vitamins, and minerals. However, they are high in potassium, which can be problematic for people with kidney problems. In this recipe, sweet potatoes are leached to remove excess potassium and then baked as wedges, making them a delicious and kidney-friendly snack or side dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
137 kcal
Protein
2 g
Carbs
26 g
Fat
3 g
Fiber
4 g
Ingredients
Sweet potato, pink skin
200 gms (200g)
Olive Oil
1 tsp (5g)
Garlic Powder
1 tsp (2g)
Black Pepper
0.5 tsp (1g)
Paprika powder
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Instructions
Cooking Steps
Preheat the oven to 400°F (200°C).
In a large pot, bring the water to a boil. Add the sweet potato wedges and let them boil for 10-15 minutes until they are slightly soft.
Drain the sweet potato wedges and rinse them with cold water to stop the cooking process. This will also help remove the excess potassium.
In a separate bowl, mix the olive oil, garlic powder, paprika, salt, and pepper.
Add the sweet potato wedges to the bowl and toss them until they are coated with the oil and spice mixture.
Place the sweet potato wedges on a baking sheet lined with parchment paper.
Bake the sweet potato wedges for 25-30 minutes until they are golden brown and crispy.
Remove from the oven and serve hot.