Sweet Potato Crackers

Ingredients

• 125 gplain flour
• 50 goat flour
• 240 gsweet potato purée
• 2.5 g (½ tsp)baking powder
• 5 g (1 tsp)salt
• 1 g (½ tsp)smoked paprika
• 1.5 g (½ tsp)garlic powder
• 42 g (3 tbsp)butter, or 30 ml (2 tbsp) coconut oil if measuring it as a liquid
• 50 gParmesan cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Make the dough

   Put all the ingredients in a food processor and pulse until they form a dough.

3. 3

   Prepare the surface

   Set the dough on a floured work surface or a silicone baking sheet.

4. 4

   Divide the dough

   Split it into 4 portions. If you prefer, refrigerate half the batch to bake later.

5. 5

   Shape the crackers

   Roll each portion into a rectangle, then cut it into square crackers with a pastry wheel or your favourite biscuit cutter. Gather and re-roll any leftover dough.

6. 6

   Prick the crackers

   Use a fork to make small holes in the crackers, if you like.

7. 7

   Bake until crisp

   Arrange the crackers on a non-stick baking tray and bake for about 10 minutes. Baking time depends on their thickness; check them closely after 8 minutes, as they can burn quickly.

8. 8

   Cool and serve

   Take the crackers out when their edges are golden. Leave them to cool, then serve.

What are sweet potato crackers?

Crackers are thin, baked savoury biscuits, and this American-style version uses sweet potato purée to bring moisture and a mild sweetness to the dough. The recipe pairs it with oat flour, spices and Parmesan for a more savoury finish.

The combination makes a simple homemade cracker with a warm colour and crisp edges. Rolling the dough evenly helps each piece bake at a similar rate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 37 calories, 1g protein, 5g carbs, 1g fat.

The sweet potato and flours provide most of the carbohydrates, while butter or coconut oil contributes fat. Parmesan adds some protein as well as fat and salt. Pair a serving with a protein-rich dip or fresh vegetables for a more balanced snack plate.

Why these ingredients work

Flour base: plain flour and oat flour form the structure, while sweet potato purée brings the dough together. Parmesan adds a salty, savoury note.

Seasoning: smoked paprika and garlic powder flavour the dough throughout. Butter or coconut oil supplies the fat that helps give the crackers their crumbly, crisp texture.

Getting an even dough

Food processor: pulse the ingredients until the dough forms rather than processing for longer than needed. Stop once it comes together.

Work surface: a light dusting of flour or a silicone baking sheet helps with rolling. Divide the dough into 4 portions so each is easier to handle.

Roll and cut carefully

Even thickness: roll each portion into a rectangle with a consistent thickness so the crackers bake evenly. Thicker pieces may need longer than thinner ones.

Scraps: gather the offcuts and roll them again to use up the dough. Fork holes are optional, but can help the crackers bake without puffing as much.

Watch the baking time

Early check: begin checking the crackers at 8 minutes, since the recipe notes that they can burn quickly. The total time is around 10 minutes, depending on thickness.

Doneness cue: look for golden edges, then remove the tray from the oven. Let the crackers cool before serving so they can firm up.

Serve them with

Dips: offer the crackers with a savoury dip or spread for a snack platter. Their smoky, cheesy seasoning works well alongside simple accompaniments.

Cheese board: add them to a selection of cheeses, fruit and other nibbles. They can also be served on their own as a crisp snack.

Recipe notes & tips

• Keep the rolled dough at an even thickness so the crackers finish baking together.
• Check the tray closely from 8 minutes, particularly if you have rolled the crackers thinly.
• Use a pastry wheel for straight edges or a biscuit cutter for shaped crackers.
• Re-roll the offcuts to make more crackers instead of discarding the leftover dough.
• For a later bake, refrigerate half of the dough as suggested in the method.

Variations

• Herb flavour: add dried herbs to the dough for a savoury variation.
• Peppery crackers: add a little black pepper to complement the smoked paprika.
• Extra garlic: increase the garlic powder slightly for a stronger savoury note.
• Different cheese: swap the Parmesan for another finely grated hard cheese.
• Coconut oil: use the listed coconut oil option instead of butter.

Common mistakes to avoid

• Uneven thickness: some crackers may burn before others bake through; roll each portion consistently.
• Late checking: thin crackers can burn quickly; start checking at 8 minutes.
• Over-processing: the dough only needs to come together; stop pulsing once it forms.
• Leaving scraps unused: gather and re-roll the excess dough to make more crackers.
• Serving straight from the oven: the crackers need time to cool after baking before serving.

How to store

Store the cooled crackers in an airtight container for up to 3 days. The recipe also suggests refrigerating half the dough to bake later.

Frequently asked questions