Sweet Potato Crackers

Crackers, homemade with luving care.

A sturdy little recipe, yes indeed. May your holiday season be flavorful, friends. And if not, well… let’s make it so! And if you’re reading and it isn’t the holidays? Well! Again, let’s make whatever season you find yourself in a flavorful one.

And, what to dip said crackers in? Oh, so many options. Sunflower seed spread? Pesto? Tomato chutney? A smear of butter? You choose, you can’t make a wrong decision here. What about some guacamole in here, too?

And listen, if this is your first time in the kitchen and you’ve somehow stumbled upon this recipe, make it. Or, if that’s overwhelming–don’t! Build your confidence in the kitchen one recipe at a time, based on what you WANT to be eating.

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Sweet Potato Crackers

Course Appetizer

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

• 1 cup sweet potato cooked
• 2 eggs
• 1/3 cup melted butter or fat/oil of your choice
• 1/2 cup + 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon onion powder

Instructions

1. Preheat oven to 350.
2. Combine all ingredients in a food processor until smoothly blended.
3. Prepare two baking sheets with parchment paper or silicone liners.
4. Divide the dough equally as one blob per baking sheet. Take a large piece of parchment paper and lay it over one tray and its blob--using a rolling pin, cup or wine bottle, gently roll out the dough until it is a quarter inch thick. Slowly peel off the parchment paper and repeat this process with the other tray (using a new sheet of parchment).
5. Sprinkle with additional sea salt and herbs if you desire.
6. Place sheets in the oven and bake for 15 minutes.
7. Take out and score the dough into whatever cracker shapes you desire, then return to the oven for another 10 minutes.
8. If the crackers are not crispy enough by this point, turn the oven off and leave them in there as it cools. Serves 4-6 as a dipping tool of sorts.

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