Sweet potato crackers

Ingredients  

(makes the equivalent of one box of crackers)

1-1/2 cups organic flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons organic unsalted butter
1 medium organic sweet potato (1 cup of sweet potato puree)
1 teaspoon organic sugar
coarse salt

Preparation

Cook sweet potato until softened ( boiling it in water). Use a hand blender until it’s a smooth mixture. Set the cooled sweet potato puree aside.

Place butter into the bottom of your KitchenAid Mixer. Sift flour, baking powder, sugar and salt together into a large bowl. Using the KitchenAid Mixer’s regular mixing attachment, mix the butter into the flour mixture until it becomes a coarse meal texture. Add the sweet potato puree and let it stir until it turns into one big clump like this.

Roll it into a ball using your hands. Divide dough into 4 pieces. For easier rolling, wrap it in wax paper and chill for 1/2 hour.

Turn out onto a lightly floured surface and and roll each very thin, as thin as you can roll it. Cut using small cookie cutters. Place on a jelly roll pan or cookie sheet lined with parchment paper.

You can sprinkle with salt, sesame seeds and a little cayenne, if desired.

Bake in a preheated 350 F oven on an ungreased parchment paper-lined jelly roll pan or cookie sheet for 10 minutes until bottoms are slightly browned. Turn over and bake until they’re crispy. The original recipe says 3-4 minutes more but mine are always another 8-12 or so …maybe it’s my cheap-o oven.

You want them to be crispy, not chewy. Just don’t let them get too brown. Cool on a wire rack before storing in a airtight container. Remember there aren’t any preservatives in these so you should probably snack them up within a week.