Sweet Potato Crackers

Here is a super simple recipe for homemade crackers. The original recipe calls for all-organic ingredients but wouldn't you know it...I was fresh out. (ha) So use whatever you have on hand to make these, then pat yourself on the back for saving a lot of money in doing so.

Sweet Potato Crackers

1 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter (I used salted)
1 cup sweet potato puree
1 teaspoon sugar
coarse salt

Cook sweet potato til soft. 
(You can boil it, roast it in the oven, microwave it...whatever is most convenient for you. I had five super small sweet potatoes so I just boiled them whole til fork tender, cooled them in a bowl of ice water, then pulled the skins off and mashed them in a bowl.)
Mash or puree your sweet potato til smooth and measure out one cup and set aside.
(Freeze any leftovers for next time!)

In a medium bowl (or your KitchenAid) mix together the dry ingredients.
Cut in the butter til mixture is pea sized and crumbly. 
If using your KitchenAid, replace paddle attachment with the dough hook. 
Add in the sweet potato puree. Mix til the dough forms and clumps together. 

Form it into a ball  and divide dough into 4 pieces.
 For easier rolling, wrap it in wax paper and chill for about half an hour.
(I did not chill the dough and it was fine)

Preheat oven to 350 degrees and line cookie sheets with parchment paper.
Turn the dough onto a lightly floured surface and roll out as thinly and evenly as possible.
Cut into squares or shapes using small cookie cutters.
 (I used the leaf and pumpkin from my Creative Cutters Set. Super cute!)
Place as many shapes on the cookie sheets as you can without overlapping. 
Sprinkle with salt. 
(Other options include cinnamon, sesame seeds, cayenne pepper...all of which are optional.)

Bake for 10-12 minutes. Flip over and bake for another 10 minutes or so. 
Keep an eye on them as some of them will brown quicker than others depending
 on how evenly and thinly you rolled out the dough.
You want them to be golden brown and crisp but not too crispy
 (unless you're a fan of extra crispy) and definitely not chewy.   
Cool completely before storing them in an airtight container. 
Try to resist eating all of them before they make it to the container...they're addicting! 
 This recipe makes approximately the amount of crackers you'd find in a typical store bought box of crackers. Possibly more depending on the size of your chosen shapes.
 I would have counted out how many I made but they began mysteriously disappearing 
as soon as they came out of the oven...


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