Sweet Potato and Cheddar Crackers

Sweet Potato and Cheddar Crackers

prep time

minutes
cook time

minute
servings
125
crackers

Ingredients










Cooking Instructions

1

In bowl of food processor, combine flour, salt, pepper and paprika. Add butter and cheddar and toss lightly until coated with flour mixture. Pulse in short bursts until butter is size of small peas.


2

Add mashed sweet potato and pulse until combined. With food processor running, add milk. Process briefly, until dough comes together to form ball. Remove dough from food processor, shape into disk and wrap in plastic wrap. Chill for 30 minutes.


3

Preheat oven to 350°F. Line baking sheet(s) with parchment paper.


4

On lightly floured surface, roll dough to 1/4-inch thick. If sticky, add more flour. Cut dough into 1-inch squares and transfer to prepared sheet pan(s).


5

Use toothpick to poke a hole in center of each square. Sprinkle with coarse salt and bake until edges are just starting to turn brown, about 12-15 minutes.


6

Cool. Store in airtight container. Crackers are most crisp fresh from oven.


*For mashed sweet potato, pierce 1 small sweet potato with fork. Bake at 350°F until soft, about 1 hour. Peel and mash with fork or in food processor. Cool before adding to dough mixture.


Ingredients










Cooking Instructions

1

In bowl of food processor, combine flour, salt, pepper and paprika. Add butter and cheddar and toss lightly until coated with flour mixture. Pulse in short bursts until butter is size of small peas.


2

Add mashed sweet potato and pulse until combined. With food processor running, add milk. Process briefly, until dough comes together to form ball. Remove dough from food processor, shape into disk and wrap in plastic wrap. Chill for 30 minutes.


3

Preheat oven to 350°F. Line baking sheet(s) with parchment paper.


4

On lightly floured surface, roll dough to 1/4-inch thick. If sticky, add more flour. Cut dough into 1-inch squares and transfer to prepared sheet pan(s).


5

Use toothpick to poke a hole in center of each square. Sprinkle with coarse salt and bake until edges are just starting to turn brown, about 12-15 minutes.


6

Cool. Store in airtight container. Crackers are most crisp fresh from oven.


*For mashed sweet potato, pierce 1 small sweet potato with fork. Bake at 350°F until soft, about 1 hour. Peel and mash with fork or in food processor. Cool before adding to dough mixture.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next