I think this is my favorite way to eat sweet potatoes!.
Sweet Potaro Crackers have some sort of an addicting quality. I had to put the rest in the freezer to stop eating so many.
I had some odd looking sweet potatoes this year. It’s not their fault, they just want to be accepted for who they are and treated like any other normal sweet potato.
I let them sit by the window for a few minutes to enjoy the sun, they liked that.
They liked their time in the oven, they said it reminded them of Arizona with the dry heat. Then I exfoliated them.
Then they were all excited to get into the mash pit.
Mix flour, baking powder and salt together.
Add butter and cut into the flour mixture until the butter pieces are smaller than peas.
2 cups mashed sweet potato, the sweet potatoes weren’t real excited about coming out of the measuring cup.
Or maybe I was just more forceful with the second cup.
Pour in the milk
Get your hands right in there if you feel the urge, I certainly did. When it comes together knead it on a floured surface.
Divide dough into 2 or more pieces.
Roll very thin. This is where you figure out if you put enough flour down or not. It’d be kinda too late anyway so don’t worry about it now.
Cut into squares, triangles, diamonds, anything.
I got fancy, I made squares.
Sprinkle with salt, sesame and cayenne.
Ant then remember to poke them thoroughly with a fork to prevent the pillow look.
Sample while baking
Serve however you like to eat crackers
and if there are still any left they can be stored in the freezer.
Sweet Potato Crackers
adapted from recipe circus
Mix flour, baking powder and salt together into a large bowl. Add butter and cut into the flour mixture until the butter pieces are smaller than peas.
Bake, peal and mash sweet potatoes.
Beat 2 cups mashed sweet potato and milk into flour and then turn out onto a floured surface. Knead well.
Divide dough into 2 pieces and roll very thin.
Cut into whatever shapes you like. Sprinkle with salt, sesame seeds and a little cayenne, if desired.
Bake in a preheated 350 F oven on an ungreased cookie sheet for 10 minutes until bottoms are slightly browned. Turn over and bake 3-4 minutes more. Cool on rack.