Snappy Sweet Potato Crackers Recipe
Snappy Sweet Potato Crackers
Flavors of the USA
Total time: 30 to 60 minutes

Cooking time: 20 minutes

Difficulty: Easy
For 40 to 50 crackers

- 190 g / 1 1/2 cup / 375 ml flour
- 2 1/2 Tbsp. baking powder
- 1/2 Tsp. salt
- 3 Tbsp. soft butter
- 60 ml / 1/4 cup milk
- sea salt
- sesame seeds
  1. Preheat oven to 180°C / 350ºF.
  2. Mix flour, baking powder and salt together into a large bowl.
  3. Add butter and using a fork work it into the flour mixture until it becomes a coarse mealy texture.
  4. Cook sweet potato in microwave for 6 to 7 minutes. Cool, remove skin and purée with milk to make a smooth mixture - approx. 1 cup (250mL).
  5. Beat sweet potato purée into flour and then turn out onto a lightly floured surface.
  6. Knead well to form large ball.
  7. Divide dough into 4 pieces and roll each very thin.
  8. Cut into rounds or squares.
  9. Sprinkle with salt, sesame seeds and a little cayenne, if desired.
  10. Bake in oven on an ungreased cookie sheet for 10 minutes until bottoms are slightly browned. Turn over and bake 3-4 minutes more. Cool on rack before storing in a airtight container.
More recipe ideas

Recipe and photo created by the American Sweet Potato Marketing Institute
Chef's Note: MSCOMM 

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