Sweet Potato Crackers
In the world of snacks, finding something that’s both delicious and nutritious can sometimes feel like a challenging task, especially when it comes to pleasing the little ones. But fear not, these Sweet Potato Crackers are not only incredibly tasty, but they’re also packed with wholesome ingredients that kids will love. These crackers achieve a perfect balance of crispiness and crunchiness, providing a delightful snap with each bite. The thickness of the rolled dough determines the texture after baking. While I like the crispy texture, my kids prefer them slightly softer and chewier. Either way, they’re absolutely delicious! Serve them as they are or paired with hummus, guacamole, or healthy spinach artichoke dip for a satisfying snack that’s sure to please both kids and adults alike. They can also be a delightful addition to any soup! Looking for more homemade crackers? You have to try these cheese crackers!
Ingredients
Sweet Potatoes – brings a delightful natural sweetness and moisture to these crackers. They are also packed with vitamins, fiber, and antioxidants. All-Purpose Flour – provides structure to the crackers. Baking Powder – ensures that your crackers turn out light and crispy. Butter – The butter must be melted so that it blends effortlessly into the dough resulting in a smoother texture. It also adds a richness that elevates the flavor of the crackers. Cheese (optional)
Substitutions
Butter – You can easily swap out the butter for olive oil or melted coconut oil in this recipe. Just use the same amount called for and proceed with the recipe as usual. Flour – Substitute all-purpose flour with whole wheat flour in this recipe. Just keep in mind that whole wheat flour may yield a slightly denser texture and nuttier flavor. Puree – Instead of sweet potato, you can experiment with other mashed vegetables like pumpkin or butternut squash for a different flavor profile.
Step-by-Step Instructions
Tips for Success
When making these sweet potato crackers, here are a few tips to keep in mind:
For sweet potatoes – wash and pat dry. Poke some holes with a fork and roast in the oven at 400F for 40+ minutes until super soft. Peel and mash. I recommend doing this in advance (like the day before) so it’s one less thing to do and has a chance to cool down. Here are a few different ways to cook sweet potatoes. Don’t Overwork the Dough: Handle the dough gently to avoid developing too much gluten, which can result in tough crackers. Roll Thinly: For extra crispy crackers, roll the dough out as thinly as possible before cutting into shapes. The crispiness depends on how thin/thick your rolled dough is. Watch Closely While Baking: Keep an eye on the crackers in the oven to prevent burning, as they can go from golden brown to overdone quickly. Ovens vary, so you may need to rotate your tray halfway through. I would also flip over to get an even bake. If you choose to add the optional cheese, make sure to finely grate the cheese by hand. Pre-shredded cheese doesn’t melt and combine the same as freshly grated.
Variations
Feel free to get creative with this recipe and experiment with different spices and cheeses to suit your family’s taste preferences.
Spicy kick – add a pinch of cayenne pepper or chili powder. Savory – incorporate dried herbs like thyme, rosemary, oregano, or sea salt into the dough Sweet –add any of the following to give the crackers a sweeter taste: cinnamon, sugar, nutmeg, pumpkin pie spice, or maple syrup. Cheese – for an extra flavor boost, try adding cheese to your sweet potato crackers. Experiment with sharp cheddar, parmesan, Gouda, or Pepperjack for a kick, among other options.
Equipment
You’ll want to grab a rolling pin to roll out your dough to just the right thickness. And for cutting into squares, a pizza cutter works great, or you can add a special touch with a fluted pastry wheel. You can also get creative and use cookie cutters to make fun shapes with your dough! Now, let me tell you about these amazing sheet pans—they’re seriously my favorite! They’re super durable and conduct heat really well, which means your crackers will start baking evenly right away and stop baking as soon as you pull them out. Plus, they won’t warp like other pans I’ve tried, so you’ll get perfectly cooked crackers every time!
Storage
Once the crackers have cooled, transfer them in an airtight container or resealable bag to maintain their freshness. Keep them in a cool, dry place, such as a pantry or cupboard, away from direct sunlight and moisture. Stored properly, these crackers can last for up to a week, but let’s be honest, they probably won’t last that long before they’re all gone.
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