Sweet Potato Crackers

Crackers are one of my snack staples besides cookies and PB&J sandwich. Since I missed the whole oreos-dunked- in-milk action for the most part of my childhood, besides having Nestum cereal in milk, the next best thing I had was dunking plain crackers. A habit which I learned from my parents.

Perhaps crackers are not the first thing to come to mind when it comes to a sweet potato recipe. I made an impulse purchase on a sweet potato (odd eh?) and has been searching for inspirations hoping to make a good snack out of it.  While I don’t think these crackers are suitable for dunking in milk, I’m sure they make pretty good tv snacks (can’t wait to slather them with homemade dip or peanut butter)when I catch up on my favourite tv shows over the weekend.

Have a great weekend, everyone! :)

Sweet Potato Crackers

(adapted from foodreference.com)

Ingredients:

  • 450g (16oz) sweet potato (yields about 1 cup of mash)
  • 1.5 cup wholemeal flour / plain flour
  • 2.5 tbps baking powder
  • 3 tbsps butter (about 43g / 1.5 oz)
  • 1/2 tsp salt
  • 1/4 cup milk
  • ground paprika (optional)
  • sesame seeds (optional)

Method:

  • Preheat oven to 170 degrees C / 350 degrees F.
  • Peel sweet potato and cut into cubes. (Note: I’m peeling 900g /32 oz worths of sweet potato)

  • Boil sweet potato until tender. Drain the water.

  • Mash until smooth.

  • Mix the mash with milk. Set aside.

  • In a food processor, add flour, baking powder, salt, butter. Process until resembles breadcrumbs.

  • Add sweet potato into flour mixture. Process until it forms a dough.

  • On the floured surface, knead the dough (about 80 turns).

  • Divide dough into 4 pieces and roll each very thin.

  • Cut into squares or rounds.

  • Sprinkle with sesame seeds and ground, if desired. Bake in a preheated 350 degree F. on an ungreased cookie sheet for 15 – 20 minutes (depending on the thickness) or until bottoms are slightly browned. Turn over and bake 3-4 minutes more.

  • Cool on a rack before storing in an airtight container.

25 thoughts on “Sweet Potato Crackers

  1. i just tried making these and ended up with a goopy sticky mess!! i ended up adding a lot more flour, hopefully they turn out!

    • Oh no! Yeah, it does sound like you need more flour and I hope they turn out okay. I’m wondering what happened? When you mix the dough the in processor, you can keep adding more flour until it forms a dough. If it still feels a little sticky, I find it often helps to add more flour on the surface of the dough and it should stop being sticky as your work the dough.

  2. I’m having the same problem with the dough not forming a ball. I’ve added loads of extra flour and it’s still sticky. It is really wet here today so I’m thinking the weather is not liking these crackers

    • Hmmm, it could be. It’s summer here at the moment. But I’m wondering if it helps to add more flour as you knead the dough?

  3. Wow these crackers look amazing and healthy too. I’ve never thought it’s that easy making crackers. Oh and I guess I can eat more since I already have a work out kneading that bad boy dough 80 times. LOL

  4. I’ve made these twice. Both times I’ve added the milk after the sweet potato was mixed in with the flour mixture. With the mixer was on, I added only enough milk until a ball of dough was formed. (perhaps only 1 Tablespoon of milk)

    I also rolled the dough onto a surface covered with sesame seeds so that the seeds are imbedded in the crackers.

    Lastly, I reduced the baking powder to 1.5 tablespoon from 2.5 since we could really taste it.

    Thanks for a great recipe. I’m always looking for a healthier snack for the kids and myself.

  5. Inspiring pictures and nice idea! Mine actually came out pretty bland and a bit bitter :/ We thought it was due to the baking powder amount? The dough was sticky and I solved the issue with more flour on the board and rolling pin. I was happy with the texture.

    We managed to like it with butter and honey on top :)

    Thanks!

    • Hi Anahita,

      Thanks for your feedback….

      Sorry to hear that yours came out bland and bitter. But I really like how you rectify your “sticky” situation with butter and honey……sounds like a wonderful addition! :)

  6. Just made these..very good and tasty…I’ve changed a little bit the recipe..hope you won’t mind…first of all I used boiled, mashed pumpkin instead of sweet potato…as I started making them, I thought of giving them a pizza like taste so I added ground oregano and rosemary in the mixture…I finally eggwashed the dough, sprinkled pizza condiments and sweet paprika on top,and finally poppy seeds as I ran out of sesame.
    It’s a very good combination, goes well with beer and if you roll the dough really thin, they make very delicious and low calories dip crackers..I ate some as they were still hot with a sauce made of 0% low fat youghourt (or you can use soy mayonnaise)mixed with some olive oil, fresh dill and just a dash of crushed garlic…Needless to say it was a treat!Thank you again for a wonderful recipe!Pictures on email.

    • I have never used the canned version before, but I can imagine you can…but you may have to adjust the flour quantity until the dough is no longer sticky. Hope this helps! :)

  7. Just made these, they are amazing! I added some garlic salt to the dough and did have to add more flour, because I had more sweet potato mash then 1 cup.

    I am betting making this with honey and cinnamon, then sprinkling with sugar would be delicious too!!!

    Thanks for the great recipe!

  8. BAKE the sweet potato !!! ~ boiling it in water is just saturating the potato with water ! Cutting up a raw sweet potato and boiling it ? It washes the sweetness away, too much energy, a pot to wash and a mushy potato.

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