Sweet Potato Crackers

Crackers are one of my snack staples besides cookies and PB&J sandwich. Since I missed the whole oreos-dunked- in-milk action for the most part of my childhood, besides having Nestum cereal in milk, the next best thing I had was dunking plain crackers. A habit which I learned from my parents.

Perhaps crackers are not the first thing to come to mind when it comes to a sweet potato recipe. I made an impulse purchase on a sweet potato (odd eh?) and has been searching for inspirations hoping to make a good snack out of it.  While I don’t think these crackers are suitable for dunking in milk, I’m sure they make pretty good tv snacks (can’t wait to slather them with homemade dip or peanut butter)when I catch up on my favourite tv shows over the weekend.

Have a great weekend, everyone! :)

Sweet Potato Crackers
(adapted from


450g (16oz) sweet potato (yields about 1 cup of mash)
1.5 cup wholemeal flour / plain flour
2.5 tbps baking powder
3 tbsps butter (about 43g / 1.5 oz)
1/2 tsp salt
1/4 cup milk
ground paprika (optional)
sesame seeds (optional)


Preheat oven to 170 degrees C / 350 degrees F.
Peel sweet potato and cut into cubes. (Note: I’m peeling 900g /32 oz worths of sweet potato)

Boil sweet potato until tender. Drain the water.

Mash until smooth.

Mix the mash with milk. Set aside.

In a food processor, add flour, baking powder, salt, butter. Process until resembles breadcrumbs.

Add sweet potato into flour mixture. Process until it forms a dough.

On the floured surface, knead the dough (about 80 turns).

Divide dough into 4 pieces and roll each very thin.

Cut into squares or rounds.

Sprinkle with sesame seeds and ground, if desired. Bake in a preheated 350 degree F. on an ungreased cookie sheet for 15 – 20 minutes (depending on the thickness) or until bottoms are slightly browned. Turn over and bake 3-4 minutes more.

Cool on a rack before storing in an airtight container.

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