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Seasoned Air-Fried Sweet Potato Wedges

Air-Fried Sweet Potato Wedges

Seasoned Air-Fried Sweet Potato Wedges

Anthony Valentine, Kidney-Friendly Chef
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Set it and forget it in the air-fryer. These seasoned sweet potato wedges are low-sodium and kidney-friendly and can be made in about 20 minutes.
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Low Cal, Low Phosphorus, Low Protein, Low Sodium, Medium Potassium
Total Time: 20 minutes
Servings: 5 servings
Serving Size:4 wedges

Nutrition

Calories:129 kcal
Carbs:19 g
Sodium:166 mg
Potassium:313 mg
Phosphorus:44 mg
Protein:2 g
Fiber:3 g

Equipment

  • 1 Air-Fryer
  • 1 Cutting Board
  • 1 Chopping knife
  • 1 Large mixing bowl
  • Unbleached parchment paper

Ingredients 

  • 2 Sweet potatoes
  • 2 tbsp Olive oil
  • ¼ tsp Smoked paprika
  • tsp Cayenne pepper
  • ½ tsp Garlic powder
  • ¼ tsp Black pepper
  • ¼ tsp Salt

Instructions

  • Preheat the air-fryer to 350℉ and peel the potatoes.
  • Cut the potatoes in half long ways. Now, with the flat side of the potato facing down on your cutting board, cut every ½ inch, creating half-moon-shaped wedges.
  • Add salt, pepper, paprika, cayenne, and garlic in a large mixing bowl and combine. Now add in the potatoes and oil and toss to combine thoroughly.
  • Air-fry at 350℉ for 15 minutes, flipping or mixing around halfway through. Enjoy!

Notes

We like to serve these with No Added Salt and No Added Sugar Ketchup, BBQ Sauce, or Honey Mustard

Full Nutrition

Nutrition Facts
Seasoned Air-Fried Sweet Potato Wedges
Amount Per Serving (4 wedges)
Calories 129 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 166mg7%
Potassium 313mg9%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 12896IU258%
Vitamin B1 0.1mg7%
Vitamin B2 0.1mg6%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 0.2mg10%
Vitamin C 2mg2%
Vitamin E 1mg7%
Vitamin K 5µg5%
Calcium 28mg3%
Copper 0.1mg5%
Folate 10µg3%
Iron 1mg6%
Manganese 0.3mg15%
Magnesium 23mg6%
Phosphorus 44mg4%
Selenium 1µg1%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (110)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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