Sweet Potato & Paprika Crackers
Posted by Celine on April 26, 2008
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.
April 26, 2008 at 2:35 pm
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
April 26, 2008 at 2:48 pm
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.
April 26, 2008 at 3:46 pm
Sweet potatoes are one of my very favorite veggies–and baking with them makes them even better! These look great (and so pretty!).
April 26, 2008 at 4:00 pm
Celine, can you pack them, seal them and send them over?
April 26, 2008 at 4:05 pm
Yum! I bet these would be great with cinnamon instead of paprika, too!
April 26, 2008 at 4:41 pm
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?
April 26, 2008 at 7:53 pm
Those are adorable, I can’t wait to make them.
April 26, 2008 at 10:04 pm
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
April 26, 2008 at 10:06 pm
i am loving this idea! maybe sweet potatoes were made for crackers…
April 27, 2008 at 1:36 am
those crackers are so cute! They remind me of the fall… I bet the sweet potato combination tastes great!
April 27, 2008 at 2:47 am
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.
April 27, 2008 at 5:07 am
I just made crackers too! How strange! Yours are prettier though. I should have used a cookie cutter to make them look nicer.
April 27, 2008 at 7:04 am
Those are adorable!
April 27, 2008 at 4:25 pm
Very unique cracker! Beautiful color.
April 27, 2008 at 6:35 pm
These sound so tasty!
April 28, 2008 at 12:02 am
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.
April 28, 2008 at 7:50 am
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
April 28, 2008 at 8:44 am
Cesca! yes, T = tablespoon, t = teaspoon. thank dog for the internet and its converting abilities, I’ve always been bad at mathematics. ;)
April 28, 2008 at 6:28 pm
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!
April 28, 2008 at 6:35 pm
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
April 30, 2008 at 4:04 pm
sweet potato! crackers! awwwwesome. And I really have to get some of those pretty scalloped edge cutters, they’re just so classy.
May 1, 2008 at 5:29 am
I love you and your cracker making abilities. These are genius! So profesh.