Slightly sweet, but with a kick. This flavour was inspired by a favourite scone of mine and makes for a tasty cracker that can stand on its own; no dip needed. Replace unhealthy chips with this light and crispy snack!
Sweet Potato Sage Crackers
Gyspy Boots Trail
1 hr 10 minutes
- 3/4 cup of finely shredded sweet potato, squeezed dry in paper towel
- 1/4 cup sage
- 2 tsp black pepper
- 1 1/2 cups whole wheat flour
- 1 1/2 cup all-purpose white flour
- 1/3 cup vegetable oil
- 1 cup room temperature water
- salt for sprinkling on top
- optional: wheat bran, wheat germ, and/or ground flax seed add a little extra to the crackers, 1/4 cup or less is all you need
- In a large bowl mix flours, pepper, and sage together and add in any other dry ingredients you plan to use, like flax or bran
- Create a well in the centre of the flour and add oil, water, and sweet potato
- Stir all ingredients together, starting with a fork and then using your hands once dough begins to thicken.
- The dough will be very dry and stiff; despite this, make sure all ingredients are incorporated and mixed in.
- Separate your dough into three sections and roll them out one at a time to the shape of your baking sheet. You want the dough rolled VERY really thin to make nice crispy crackers (1/8 - 1/16 of an inch thick).
- With a butter knife score dough to outline the shape and size of your crackers (like a grid). Once your crackers are done, these outlines will allow you to snap them apart.
- Sprinkle dough first with water and then with salt (to taste), and bake the crackers for 13-15 minutes at 375'F.
- Crackers are finished when they begin to crisp, brown on the outside and are firm in the centre.
- Allow dough to cool on cooling racks. Once cool, snap crackers and serve.
- For more variations of this cracker recipe and more photos visit my post