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Sweetpotato Crackers

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  • 1-1/2 cups flour
  • 2-1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 medium sweetpotato
  • 1/4 cup milk
  • Coarse salt
  • Sesame seeds
  • Cayenne pepper


  • Preheat oven to 350º F.
  • Sift flour, baking powder and salt together into a large bowl.
  • Add butter and by hand work it into the flour mixture until it becomes a coarse mealy texture.
  • Cook sweetpotato in boiling water until softened. Cool, remove skin and purée with milk to make a smooth mixture.
  • Beat 1 cup of the sweetpotato purée into flour and then turn out onto a lightly floured surface.
  • Knead well about 80 turns. Divide dough into 4 pieces and roll each very thin. Cut into rounds or squares; sprinkle with salt, sesame seeds and a little cayenne, if desired.
  • Bake in 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 before storing in a airtight container.
Number of servings (yield): 8
Nutrition per serving (6 pieces): 149 calories; 3 g protein; 23 g carbohydrates; 1 g dietary fiber; 5 g total fat