Sweet Potato & Paprika Crackers
Chaz [the husband] is eating out several nights a week, and often finds himself to be snacky when he finally gets to let his hair down.
What? He does have long hair, really.
Anyway, I don’t always have enough time to make bread which is, let’s face it, one of the yummiest and easiest thing to slather with whatever when the stomach is making itself heard.
I decided to try something new with the sweet potatoes that were slowly meeting their end in the fridge. I baked them in the oven for a deeper, richer flavor, but if you’re in a hurry, just pop them in the microwave [after brushing them clean and piercing them with a fork, of course] and no one will be the wiser. Once they’re baked/cooked, just use a potato masher to turn them into a delicious orange purée.
[To bake a sweet potato in your oven: preheat oven to 400F. pierce potato with a fork. line a baking sheet with foil, place potatoes on top. bake until tender, about 45 minutes.]
Same goes for the smoked paprika: if you have a hard time finding it where you live, just use the same amount of plain paprika and you’ll be good to go too.
NB: if you don’t eat them the day you bake them, be sure to reheat them in your oven for a few minutes so that they get crispy again.
for 36 crackers:
1 cup light spelt flour, spooned and leveled [feel free to sub any sort of flour for spelt, but remove 2 T from the cup to make up for the difference in flour quality]
1 1/2 t smoked [or not] paprika
1 t coarse sea salt
1 T light brown sugar, packed
1/2 cup sweet potato purée, lightly packed
2 T extra virgin olive oil
preheat your oven to 375F.
in your stand mixer, combine flour, paprika, salt, sugar. [if you don't have a stand mixer, fear not! just use the muscles your mama gave you.]
add sweet potato, mix well. add olive oil and mix until dough forms.
remove from bowl, roll out on clean surface to about 1/4-inch thickness. use whatever cookie cutter shape you like [I used a 1 1/2-inch cutter, the smallest one of these], until you run out of dough. as usual, the thinner you rule the dough out, the crispier the crackers: just be sure to keep an eye on them as they might need to bake for a shorter amount of time. and of course, the total number of crackers will increase from the 36 I mention above.
bake for 12 minutes or until set and lightly brown. let cool on a rack.
22 Responses to “Sweet Potato & Paprika Crackers”
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I never use paprika because i really don’t know how to use it but this is a real good start :-P
I’ll copy this recipe and will do it when I find some paprika ! Thanks a lot
Silvia
Mmm, do those look yummy. I’m not sure, but I think I still have a sweet potato left… I’ll add this recipe to my bookmarks anyway.
Sweet potatoes are one of my very favorite veggies–and baking with them makes them even better! These look great (and so pretty!).
Celine, can you pack them, seal them and send them over?
Yum! I bet these would be great with cinnamon instead of paprika, too!
I’m sure they would, Hannah, but I love the kick paprika’s giving them.
wish I could, Mihl!
thank you Ricki! let me know if you like, Bonnie and Silvia, if you end up trying them?
Those are adorable, I can’t wait to make them.
Awesome, simply awesome. I love sweet potato and these sound great. I guess they soften up overnight? Maybe they’re almost like biscuits? mmmm….sweet potato biscuits and gravy…
- The Peanut Butter Boy
i am loving this idea! maybe sweet potatoes were made for crackers…
those crackers are so cute! They remind me of the fall… I bet the sweet potato combination tastes great!
Oh, yummy. Those look so good.
I keep seeing recipes for crackers and other snack foods, but I just never get around to making them. I should change that.
I just made crackers too! How strange! Yours are prettier though. I should have used a cookie cutter to make them look nicer.
Those are adorable!
Very unique cracker! Beautiful color.
These sound so tasty!
I really wanted to try these but did not have sweet potatoes so I used pumpkin puree and they were really good. Thanks for the recipe.
They look absolutely amazing… definitely gonna try them… I’m British, so I don’t understand the T and t…I’m guessing T is a tablespoon (tbs in England) and t is a teaspoon (tsp)? Cups are also another world to us, but I have a jug and can use the internet to convert it into grammes! Thanks for your lovely photos and recipes…these are definitely gonna get a try out soon…. and I do have smoked paprika at home… a big tin someone gave me and I’ve hardly used yet. Hooray
Cesca! yes, T = tablespoon, t = teaspoon. thank dog for the internet and its converting abilities, I’ve always been bad at mathematics. ;)
Celine, theres no other way to say this - you are a genius. Made these over the weekend. Subbed rye and barley flour for spelt. The crackers are delicious!
you just made my day, Smita! thank you for giving them a try. I’ll be sure to try them with rye and barley too. :D
sweet potato! crackers! awwwwesome. And I really have to get some of those pretty scalloped edge cutters, they’re just so classy.
I love you and your cracker making abilities. These are genius! So profesh.