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Made with just 5 ingredients that are wholesome and bursting with flavor, these Sweet Potato Crackers are the perfect combination of crispy, crunchy, and oh-so-satisfying. They’re the perfect snack, anytime, anywhere!
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!
Table of Contents
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
Step 1: In a mixing bowl, combine all ingredients. First combine with a spoon then mix everything together by hand and knead until dough forms. If the dough feels too sticky, you can add more flour, 1 tablespoon at a time. Cover and refrigerate for at least an hour.
Step 2: Preheat oven to 350°F. Divide the dough into 2. Place the dough onto a floured surface and roll it out to about 1/8 inch thickness. You can adjust the thickness depending on how crispy you want your crackers to be.
Step 3: Use a sharp knife, pizza cutter, or fluted pastry wheel cut the dough into desired cracker shapes.
Step 4: Transfer the entire parchment paper with the cut crackers onto prepared baking sheet, leaving a bit of space between each one. Bake the crackers in the preheated oven for 15-20 minutes. Flip over and bake for an additional 10-15 minutes, or until they are golden brown and crisp around the edges.
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.
Recipe FAQs
Definitely! These crackers are incredibly versatile, and you can customize them to suit your taste preferences. Experiment with different spices, herbs, cheeses, and even toppings to create your own unique flavor combinations.
Sweet potato crackers can easily be adapted to accommodate various dietary restrictions. For example, you can use gluten-free flour for a gluten-free version, or substitute vegan butter and cheese for a dairy-free option.
These crackers pair wonderfully with a variety of dips, from hummus and guacamole to spinach and artichoke dip. Their sturdy texture makes them perfect for scooping up creamy dips or spreading with savory toppings.
More Easy Snacks
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Sweet Potato Crackers
Ingredients
- 1 1/2 cups all purpose flour (195g)
- 1/2 teaspoon baking powder
- 1 cup sweet potato puree (240g)
- 3 tablespoons butter, melted
- 1 teaspoon spices of choice (cinnamon or garlic powder, onion powder, smoked paprika, etc.)
- 1/4 cup grated cheese of choice (optional)
Instructions
- In a mixing bowl, combine all the ingredients. First combine with a spoon then mix everything together by hand and knead until a dough forms. If the dough feels too sticky, you can add more flour, 1 tablespoon at a time. Cover and refrigerate for at least an hour.
- Preheat oven to 350°F. Divide the dough into 2. Place the dough onto a floured surface and roll it out to about 1/8 inch thickness. You can adjust the thickness depending on how crispy you want your crackers to be.
- Use a sharp knife, pizza cutter, or fluted pastry wheel cut the dough into desired cracker shapes. You can go for squares, rectangles, or even use cookie cutters for fun shapes!
- Transfer the entire parchment paper with the cut crackers onto prepared baking sheet, leaving a bit of space between each one.
- Bake the crackers in the preheated oven for 15-20 minutes. Flip over and bake for an additional 10-15 minutes, or until they are golden brown and crisp around the edges. Keep an eye on them towards the end to prevent burning.
- Take out of the oven and allow them to cool completely.
Notes
- Don’t overwork the dough
- Roll the dough out as thinly as possible before cutting into shapes. The crispiness depends on how thin/thick your rolled dough is.
- If you choose to add the optional cheese, make sure to finely grate the cheese by hand.
- Instead of sweet potato, you can experiment with other mashed vegetables like pumpkin or butternut squash for a different flavor profile.
Could I use whole wheat flour instead of all purpose?
You can! The texture will be a bit more dense but should still turn out fine. If you have access to white whole wheat flour, I’ll grab it next time. It’s nutritionally same as whole wheat flour but offers a lighter texture
Yummy, I made these and the whole family loved them, not just the kids! Healthy alternative to store bought crackers
So glad you all enjoyed these!
Hey!
Can I use self raising flour? And if so then do I delete the baking powder?
Thanks!
Haven’t tried so can’t say for certain but I imagine it would work and yes leave out the baking powder!
My whole family loved this simple recipe. I used gluten free flour and oil instead of butter. Added a few sprinkles of sea salt as well.
I’m so glad and thank you for including your substitutions!
Could give an advice of how to make them gluten free?
You can probably make these with 1:1 GF flour
This is just invention for sure and its so easy, like who knew this lady could just give us ideas on how to not waste and just make something delicious wow🙌🙌🙌💯📌
Tried this yesterday and my 2 year old son loved them! Huge success. Thanks for sharing 🙂
Aww yay! I’m so glad! Thanks for sharing :).
mama you are doing a great job.
thanks for helping fellow mamas
You are SO kind. Thank you so much for the sweet encouragement. I really needed it!
Tried it and loved it!!! Thanks for sharing.
You’re welcome!
These look great! Do you think using jars of sweet potato baby food puree would work, or is the consistency of jarred puree too thin?
I haven’t tried so can’t say for certain but you will probably need to add more flour..