Sweet Potato Crackers
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Okay, folks. Get ready to treat yourselves. If you’ve been missing something salty and crunchy to munch on on your gluten-free, grain-free, egg-free, dairy-free, nut-free, and/or autoimmune protocol diet, these Sweet Potato Crackers are the kitchen magic you’ve been looking for. With just a handful of ingredients and a very hands-off cooking time, making crackers has never been easier. If you can’t find store-bought sweet potato puree, you can make your own by baking 2-3 sweet potatoes, peeling them, and pureeing them in your blender. You can also substitute pumpkin puree or use any other type of winter squash (butternut, for example). Feel free to leave out the rosemary, add more salt to taste, or throw in other seasonings like garlic powder or dill for whatever kind of flavor you want your crackers to have. This is a very adaptable recipe!
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Sweet Potato Crackers
Ingredients
- 2 cups sweet potato puree
- 1/4-1/2 cup coconut oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
- 1/4 teaspoon dried rosemary
Equipment
Instructions
- Preheat the oven to 300 degrees F. Combine all ingredients in a blender and process until smooth, using coconut oil as needed to to reach a spreadable consistency.
- Pour the puree onto a parchment-lined baking sheet and spread to about 1/8″ thickness, then bake for 20 minutes.
- Remove the crackers from the oven and use a butter knife to score them into 1-2″ squares depending on how large you want them. Return to the oven for 1 hour, rotating the pan once halfway through.
- If needed, return them to the oven in 15-minute intervals until the sweet potato cooks through and the crackers are crisp. Along the way, remove any crackers that do cook all the way through to avoid burning them.
Thank you for this recipe. I am going to try it tonight.
My little one has a coconut sensitivity so I am going to use olive oil. I will let you know how I get on.
Keep on shining!!
I would suggest using lard if you can, as it’s more similar to coconut oil. But either way, let me know how it goes and I hope you and your little one enjoy them!
I have made these three times so far and each time I used a different type of fat to see which worked best. The olive oil made the crackers taste almost buttery – so good, the tallow worked well and the bacon fat worked fine too.
Thanks for the recipe – my whole family really enjoyed it.
Thanks for sharing! I’m so glad your family enjoyed the crackers!
These are fabulous! I made them a little too thin, so they crumbled a bit , but the taste was great. Will definitely make them again…. like in a couple days! I have successfully reintroduced eggs, so I am at this moment eating them topped on an egg, with a side of bacon. Thanks for the great recipe.
Thanks for sharing! Glad you enjoy them, Liz–and congrats on the eggs!
Do these need to be refrigerated? Or will they travel well?
As long as they are cooked crisp throughout, they will keep on the counter in an airtight container for 3-4 days.
Does the sweet potato puree need to be cooked first? Or do you just puree a raw sweet potato in the blender/food processor??
Sweet potato puree is made from cooked, peeled sweet potatoes, by processing them until smooth.
I need help…my crackers never hardened completely. They were more like fruit roll-ups. What did I do wrong?
Hi Ann! I’m sorry to hear that. A lot of things could have affected the recipe, including your altitude, the thickness of the crackers, how long you left them in, and the quality of your oil. I’ve made these crackers in four different ovens over the years and the cooking time can vary widely depending on the oven and if there are any hot spots as well.
Mine also did not produce the desired consistency. These weren’t even close to a cracker. The flavor was really good so I’d love to know how to make these work. Should I reduce the amount of oil? They are very greasy. You didn’t use flour correct? I feel like I’m missing something. Any advice would be much appreciated.
No, there’s no flour. If they came out very greasy, reducing the amount of oil sounds like a good idea.
Mine too. I was so hopeful that they’d be crispy crackers but the only crispy ones were burnt and the others just kind of mush. Not sure what I did wrong.
My best guess is that the spread may have been too thick in some places and too thin in others and/or that oven hot spots may have played a role. I moved recently and have a new oven and find that I have to rotate my dishes more often inside or take some elements out earlier than others to deal with the hot spots.
I made these and love them! Thank you for sharing this, what a delicious snack!
I’m so glad you enjoyed them, Melissa!
I’ve been looking for a crunchy snack on occasion & these sound perfect. I look forward to trying these. Can I substitute yams if I can’t find sweet potatoes?
That should work just fine. I hope you enjoy them!
Sorry Christina what is AIP?
Hi Vasanti! You can read all about the AIP here: http://www.acleanplate.com/about/what-is-the-autoimmune-protocol-aip/
This was a greasy mess. I cooked them for twice as long as stated in the recipe and they were not at all the consistency of crackers. I had to toss these. Is this recipe supposed to have some form of flour?
Hi Becky! I’m sorry to hear that. There’s no flour in the recipe, but lot of things could have affected your results, including your altitude, how much moisture was in your sweet potato puree, the thickness of the crackers, your oven, and the quality of your oil. If you happen to try them again you could reduce the amount of oil or use older sweet potatoes and make sure the spread is as thin as you can get it.
How big of a sheet pan do you use? They look good. Thanks
My sheet pan is 21×15 but the crackers don’t cover it end-to-end. An 18×13 pan should work well too.
Can I use butternut squash instead of sweet potato? Do you think that would work? I can’t have any kind of potato right now on my diet.
I’m sure that would work out fine!