Spicy sweet potato fries from Cooking Well

Always start with good, flavorful ingredients!

In our ongoing adventure to test the cooking aptitude of the PKD Foundation staff, Joe Berrigan, our Community Fundraising Specialist, and sous-chef, Lando, made spicy sweet potato fries from our PKD cookbook, Cooking Well. Here’s what they had to say:

  • We didn’t have ground red pepper at home, so we improvised with some red pepper flakes and ground cayenne pepper to give our fries a little extra kick
  • As you can see in the picture below, Lando was not initially excited about the cayenne pepper, but he came around and we loved the heat it gave the fries
  • One thing we would do next time is try cooking at a lower temperature – maybe 425° – for a little longer so that the sweet potatoes, which have a lot of moisture, cook through more evenly and still finish with a nice golden color
  • All-in-all, we loved this recipe because it was easy, healthy and delicious

You’ll warm up to the spice in this dish in no time!

This recipe is low in sodium and protein and reduces acid in your kidney diet. Remember to consult your doctor or dietitian about what recipes and practices are best for you at your stage of PKD.

Try these fries out for yourself and let us know how you like them in the comments below!

  • 6 medium sweet potatoes (about 2 1/4 pounds)
  • Vegetable cooking spray
  • 2 teaspoons sugar
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt (optional)

Give spicy sweet potato fries a try!

Cooking instructions
  1. Preheat oven to 500° F
  2. Peel potatoes; cut lengthwise
  3. Place in a large bowl; coat with cooking spray
  4. Combine sugar, peppers (and salt) and sprinkle over potatoes, tossing well to coat
  5. Arrange potatoes, cut down sides, in a single layer on a baking sheet
  6. Bake for 10 minutes; turn wedges over
  7. Bake an additional 10 minutes or until tender and beginning to brown
Nutrition information

Serves 6 (per serving)

  • Calories 115
  • Fat 0.8 g
  • Carbohydrates 25 g
  • Protein 2 g
  • Dietary Fiber 3.8 g
  • Calcium 44 mg
  • Phosphorous 62 mg
  • Sodium 238 mg
  • Potassium 544 mg

NOTE:  Information or materials posted on this blog are intended for general informational purposes only, and should not be construed as medical advice, medical opinion, diagnosis or treatment. Any information posted on this blog is not a substitute for patient-specific medical information or dietary advice. Please consult with your healthcare team or dietitian for a complete dietary plan and recommendations.


Want more delicious, healthy tips and recipes?

Check out our cookbook, Cooking Well, which is full of delicious PKD-friendly recipes to help you make healthy choices without sacrificing taste.


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