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.
Sweet potato crackers! I have always thought I’d like to try making crackers but never seem to get around to it. This looks like an excellent place to start.
I love cheese and always rifle through the odds and ends bin at Whole Foods to try new kinds. I like to crumble up the hard, salty kinds and stir them into muffin batter. Mmm.
I love cheese baked into everything… scalloped potatoes, mac & cheese, enchiladas… I noticed I have a very carb-y trend going…
I love to bake potatoes or chive and cheddar biscuits!
mac n chesse
I like to toss cheese on pizza and green bean casserole.
I like crumbling Sartori’s Montamore in with scrambled eggs or an egg sandwich. It adds a touch of pizzazz.
We use cheese on almost everything…Our favorite is homemade pizza!
I like savory cheese and herb quick breads.
I love using ricotta in desserts! (my mom makes an awesome cookie!)
I want to make this recipe!
I love cheese on homemade pizza and about everything else it just MAKES the dish!!
I like to add some cheddar to my apple crostada in baking. These crackers look delicious!
My favorite way to use cheese in baking is to sprinkle it on top of anything and everything! I love cheese!
That’s a hard question and after much thought I don’t recall the last time I baked with cheese. Years ago I used to love to make backed brie (in a crust); I’ll have to revisit that.
In my eyes, not much can beat a good baked cheese dip!