These crackers are easy to prepare and don’t take time at all. They are also packed with fiber and vitamin C with extra crunch and lusciousness. Sweet potato crackers are ideal for fussy eaters and can be served with any dip of your choice.
Ingredients
- 1 cup of sweet potato, steamed, mashed
- 3 tbsp. of coconut oil, extra virgin olive oil, or butter, room temperature
- 2½ cups wholemeal flour
- Pinch of sea salt
- 2 tsp baking powder
Method
- Preheat your oven to 170°C.
- Add sweet potato and butter to food processor and blend until smooth.
- Add the dry ingredients to the processor and process until dough forms.
- Divide the dough into two batches and put one-half in between two sheets of parchment paper. If the dough is too sticky, add some flour. Using your rolling pin, and roll out dough until it is 2-3 mm thick.
- Take the top baking sheet off. Use a pizza cutter and slice the dough into 4 x 4 cm squares.
- Transfer it to a baking tray. Do the same thing with the remaining dough and put it on another baking tray.
- Bake for about 20-25 minutes or until it is golden. Don’t worry; it will become crispy after it cools down.
Leave it to cool on the wire rack before serving.
