Sweet Potato Cheddar Crackers
Sweet potatoes, cheddar cheese, and whole wheat flour come together in these simple homemade crackers that are sure to please adults and kids alike.
Can I tell you a secret?
Homemade crackers are just about the easiest thing to bake.
When I posted the photo below to Instagram, a member of my family commented “Oh, fancy!” But the truth is these sweet potato and cheddar cheese crackers are about as simple as you can get.
Just mix the dough either by hand or with a food processor, roll it out, slice, and bake! Okay, maybe the slicing can get a little tedious, but the crunch of a freshly-baked homemade cracker will make it all worth it. Promise.
So skip the overly processed stuffed at the grocery store, and bake your own instead. Better yet, get the kids involved too. They’re going to love ’em!
baking tip:The best way to measure flour
Too much flour can cause problems in your baked goods, causing them to be dry, crumbly or simply have the wrong texture. And since flour has a tendency to compact over time as it sits in the supermarket and in your pantry, if you simply dip your measuring cup into the flour and scoop it out, you’ll end up with more than you should. For best results, use a kitchen scale. Or use the “spoon and sweep” method:
- Fluff the flour in the bag or container with a spoon.
- Spoon flour into measuring cup until it’s overflowing.
- Sweep a flat edge like your knife or finger across the top of the measuring cup, sweeping away the excess.
More detailed info can be found in my full tutorial How to Measure Flour.
Sweet Potato Crackers
Ingredients
- 1 cup whole wheat flour (113 grams)
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ½ teaspoon paprika
- 1 teaspoon fresh rosemary , chopped
- ¼ cup butter , cold and cut into cubes (56 grams)
- 1 cup cheddar cheese , grated (113 grams)
- ½ cup mashed sweet potato , see Notes (106 grams)
- 2 tablespoons milk
- Coarse salt , for sprinkling
Instructions
- In the bowl of a food processor, combine the flour, salt, pepper, paprika, and rosemary. Add the butter and grated cheese and toss lightly until coated in the flour mixture. Pulse in short bursts until the butter is the size of small peas.
- Add the mashed sweet potato and pulse until combined. With the food processor running, add the milk. After a few moments, the dough will come together in a ball. Shape into a disk and wrap in plastic wrap. Chill for 30 minutes.
- Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/4 inch thick. If the dough becomes sticky, add more flour. Cut the dough into 1-inch squares and transfer to the prepared sheet pan.
- Use a toothpick to poke a hole into the center of each square. Sprinkle with the coarse salt and bake until the edges are just starting to turn brown, about 12-15 minutes.
- Let cool, then store in an airtight container. Crackers are most crisp fresh from the oven.
Notes
- For mashed sweet potato, wash one small sweet potato and pierce a few times with a fork. Bake at 350 degrees until soft, about 1 hour. Peel off skin and remove any discolored spots. Mash with a fork or in a food processor.
- To keep crackers crisp during storage, place a slice of sandwich bread in with the crackers. The bread will absorb any moisture in the air and the crackers will remain relatively crisp.
Tools for this recipe
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Note: This recipe was originally published October 2013 in partnership with Wisconsin Cheese. Thank you for continually supporting partnerships with brands I love. All opinions are always my own.
It would be a shorter list of what I don’t like to use cheese in! I use in all pasta dishes, hash brown potato casserole, mexican dishes, you name it. They’re all my favorites!!!
I like making homemade garlic cheesy bread.
i love cheddar cheese,it’s my favorite!
I love to bake with cheese. I always use Parmigiano on top of my lasagna and baked ziti, along with mozzarella and ricotta. I also love to bake savory scones and crackers. These look wonderful. I love the addition of sweet potato!
I haven’t done it much but i want to make cheddar crackers!
I use cheese in all my Mexican recipes, liki Chile Rellenos. Also in lasagna.
There is nothing better then snacking on crackers! These look amazing!
I love to put cheese in everything! Baked spaghetti, being the most recent. But enchiladas, pie crusts, casseroles, and nachos, of course. Plus so much more 🙂
I love topping casseroles with cheese!
i like to add pepper jack to just about anything for an extra little kick. 🙂
I love the combination of sweet potatoes and cheddar cheese-definitely a winner in my book! Another one of my favorite fall combos is apples and cheddar cheese, I make apple cheddar scones every year!
I like to make pasta dishes with cheese.
so unique! never seen sweet potato cracker before but I am sure they will taste phenomenal
These sound like the perfect snack! Lovely!
Those crackers sound awesome!
I looove cheddar crackers and these sweet potato ones look like a great twist on a classic!
xo, Elisa
I am Planning on making these only subbing wheat flour with brown rice and potato flour