These homemade sweet potato crackers are crispy, cheesy, and easy to make with just a few simple ingredients. Perfect for snacking or serving alongside your favourite dips!
Ingredients (6 servings)
-
- 320 g flour
- 300 g sweet potato purée
- 4 tbsp butter, melted
- 60 g grated cheese
- Extra melted butter, for topping
- Coarse salt, for topping
- Fresh parsley, optional
Method
- Pierce the sweet potatoes several times with a fork and bake at 200°C (180°C fan) for around 1 hour, or until completely soft. Cooking time will depend on the size of the sweet potatoes.
- Allow the sweet potatoes to cool slightly, then scoop out the flesh and measure out 300 g.
- Add the sweet potato, flour, melted butter and grated cheese to a food processor. Blend until the ingredients come together into a dough.
- Transfer the dough to a lightly floured surface and bring it together with your hands if needed.
- Place the dough on a sheet of baking paper and roll it out thinly using a rolling pin. Placing another sheet of baking paper on top makes this easier.
- Transfer the baking paper with the rolled-out dough onto a baking tray and cut the dough into small squares or your preferred cracker shape.
- Bake at 180°C fan for 15-20 minutes, or until golden and crisp.
- Allow the crackers to cool slightly, then break them apart with your hands.
- Brush or drizzle with extra melted butter and sprinkle with coarse salt and chopped parsley, if using.
- Allow to cool before serving for the best texture.
Tips & Variations
- The thinner the dough, the crispier the crackers will be. If they’re still soft after baking, return them to the oven for a few extra minutes.
- Switch up the flavour by adding paprika, garlic powder, dried rosemary or your favourite herbs to the dough.
- Once completely cooled, store in an airtight container. If they lose their crispness, pop them back in the oven for a few minutes. They freeze well too.
