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.
This is really a pastry recipe with sweet potato and cheese in it, not a cracker recipe. This is exactly how you make pastry, double the weight of flour to butter & a couple of Tbs of liquid. They taste like pastry, not at all crisp like crackers. It would make a nice pastry for a flan. Having said that they are very nice.
These are so tasty. Me and my toddlers enjoyed them together. I will prepare more tomorrow.
I’ve only seen a few recipes here and I am golad and surprised to see some don’t have sugar in them and use only whole wheat flour. That’s how I eat and sometimes it canbe challenging to find the right recipes. Nice
I think I’ll be making these today. I’ve never made crackers before, but I’m excited to give them a shot. I’m especially excited because they look like they might be a healthy alternative to Cheez-its, which my mom is utterly addicted to. If I could give her a homemade substitute, that’s a gift she’d surely appreciate ^^
I cant wait to try making these crackers! I have not had good luck when trying to make crackers. Your cheese giveaway looks awesome. Id love to try some of those cheeses!!
I love using just topping plain slices of cheese when baking pizza, lazagna, etc… Melty deliciouness!!!
YUM!
Those crackers look Yummy!
We love cheese!
I love to use cheese in my jalapeno cheddar cornbread. It adds just the rite amount of savory to the fiesty jalapeno kick.
I love dipping different cheeses in honey! When I bake I love to shred and top anything from garlic breads to casseroles!
I like to bake savory pies and cheese always goes good in a pie. 🙂
I use it to make breads and crunchy toppings! These look great!
I wonder if you could make these with gluten free flour? any idea?? i love the pastry wheel cut out idea simple no fuss..
I don’t have experience with gluten-free flours so unfortunately I have no advice. If you happen to give it a try and are successful, I’d love to hear about it!
Cheese is a staple at this home! One of the favorites is a onion, mushroom, and potato soup, topped off with sharp cheddar. Cheese crisps are another, a flour tortilla covered with grated cheese and spinach or picante, crisped up under the broiler. Nachos with individual chips each with a slice of cheese and a jalapeno slice, under the broiler. And don’t forget cornbread with a cup of grated cheddar cheese added to the mix.