Sweet Potato Crackers #healthy #snacks

I've been making this sweet potato wafers recipe over and over since Thanksgiving's sweet potato scraps and I believe it's about time that I went along this yummy child agreeable wafers recipe. When you make these simple, sound esque sweet potato saltines, you'll be stunned at what a limited number of fixings are in a container of locally acquired wafers. You're genuinely paying for bundling.

You can sprinkle with salt, sesame seeds and a little cayenne, whenever wanted. I skip it for the child saltines. After reader feedback and re-testing, I lowered the baking powder amount. The original North Carolina recipe uses way too much!

Also try our recipe No Bake Coconut Clusters

Simple sweet potato wafers recipe - kids love these wafers! Make this sweet potato recipe for a solid after school nibble.

INGREDIENTS

• 1-1/2 cups organic flour
• 2-1/2 teaspoons baking powder (see note below)
• 1/2 teaspoon salt
• 3 tablespoons organic unsalted butter (or solid coconut oil)
• 1 cup of sweet potato puree (about 1 large sweet potato, see directions below)
• 1 teaspoon organic sugar
• coarse salt

INSTRUCTIONS

1. Cook sweet potato until softened. The original recipe suggests boiling it in water but I prefer to roast it in a 400 degree oven for about 45-50 minutes. 
2. So anyway, however you cook your sweet potato then let it cool, remove the skin and purée using a hand blender (these are the best for making purees) until it’s a smooth mixture. You may need to add water by the tablespoon to make a smooth puree – add it one tablespoon at a time and add more as needed. You will need 1 cup of sweet potato purée.
3. Set the cooled sweet potato puree aside.
4. Place butter or solid (not melted) coconut oil into the bottom of your KitchenAid Mixer. Sift flour, baking powder, sugar and salt together into a large bowl. Using the KitchenAid Mixer’s regular mixing attachment.
5. Switch your KitchenAid Mixer’s regular mixing attachment to the dough hook attachment instead. Add the sweet potato puree and let it stir until it turns into one big clump.
6. Roll it into a ball using your hands. Divide dough into 4 pieces. For easier rolling, wrap it in wax paper and chill for 1/2 hour.
7. Turn out onto a lightly floured surface and and roll each very thin. Seriously, as thin as you can roll it. If you can use rolling pin rings you’ll be in better shape than I was – you’ve got to make sure it’s all even so the crackers all bake evenly.
8. Cut using small cookie cutters. Here I’m using heart cookie cutters but I’ve also used these great mini-cookie cutters. Place on a jelly roll pan or cookie sheet lined with parchment paper.
9. You can sprinkle with salt, sesame seeds and a little cayenne, if desired. I skip it for the kid crackers.
10. Bake in a preheated 350 F oven on an ungreased parchment paper-lined jelly roll pan or cookie sheet for 10 minutes until bottoms are slightly browned.
11. Turn over and bake until they’re crispy.
12. Cool on a wire rack before storing in a airtight container.

Read more our recipe : Buffalo Chicken Dip

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