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SNAPPY SWEETPOTATO CRACKERS

These delicious crackers are good with soups, salads or just for snacking. Cut the dough into imaginative shapes: squares, rounds, stars, or triangles. A great holiday gift!
 
1 1/2 cups flour
2 1/2 tablespoons baking powder
½ teaspoon salt
3 tablespoons butter
medium North Carolina sweetpotato (1 cup)
1/4 cup milk
kosher salt
sesame seeds
cayenne


Sift flour, baking powder and salt together into a large bowl. Add butter and, by hand, work it into the flour mixture until it becomes a coarse meal texture.

Cook sweetpotato in boiling water until softened. Cool, remove skin and puree with milk to make a smooth mixture. You need 1 cup to make crackers.

Beat into flour, and then turn out onto a lightly floured surface. Knead well (about 80 turns). Divide dough into 4 pieces and roll each very thin. Cut into rounds or squares. Sprinkle with salt, sesame seeds and a little cayenne, if desired. Bake in a preheated 350 degree F. on an ungreased cookie sheet for 10 minutes, until bottoms are slightly browned. Turn over and bake 3-4 minutes more. Cool on a rack before storing in an airtight container.


Nutrition Information per Serving Size (6 Pieces): Calories 149; Protein 3g; Carbohydrates 23g (61% calories from Carbs); Dietary Fiber 1g; Total fat 5g (32% calories from fat); Vitamin A 386RE; Vitamin C 4mg.

North Carolina SweetPotato Commission

 

 

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