Sweet Potato Crackers Two Ways
 
 
Author:
Ingredients
  • 2 cups flour (you can try using any flour here - I did one batch with stone milled organic)
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 3 tablespoons unsalted butter, well chilled
  • 1 cup of sweet potato puree (about 1 large sweet potato, puree with small processor and cool 10 minutes)
  • OPTIONAL ADD-INS
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
Instructions
  1. In a stand mixer with the paddle attached, blend cubed butter, flour, baking powder and salt until you have fine crumbs. Switch to the dough hook.
  2. Add the pureed sweet potato and mix until you have a dough consistency. Cover dough in plastic wrap and refrigerate for at least an hour.
  3. When ready to bake, preheat oven to 350F and line two cookie sheets with parchment paper.
  4. Divide dough in half and roll out as thin a possible. Using a small (2 inch) cookie cutter, make any shape you like and place them onto the prepared cookie sheet.
  5. Bake for 10 minutes, flip them over and continue baking until nice and crisp without getting too browned, about 10 more minutes in total - oven temperatures vary so just keep an eye on them.
  6. Cool on wire racks and place in an airtight container for up to one week.
  7. NOTE: I made one batch with three add-ins - cinnamon, ginger and turmeric. Thus the darker colour of the crackers. The flavour was AHMAZING.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/01/08/sweet-potato-crackers-two-ways/