Sweet Potato Crackers Recipe

I had some left over Mashed Parsnip Sweet Potatoes from my past recipe and I came across a few Pumpkin cracker recipes on the net. I adapted them of course and after a few trials, I bring you Sweet Potato Parsnip Crackers. You can used mashed, boiled sweet potatoes or canned pumpkin in place of the Mashed Parsnip Potatoes.

making homemade crackers

I dust with cornmeal instead of flour because it falls off easier without adding the extra calories. Silly I know, but every calorie when you are on a diet counts. I use a silicone baking mat on my counter to keep the dough from sticking and for easy clean up. I seasoned the tops with either brown sugar and cinnamon for a sweeter cracker. Then for the savory crackers, I used sea salt and sesame seeds or rosemary and seasoned salt. They came out delish, and I had to send the bag of crackers of to my moms before I ate them all!


Sweet Potato Parsnip Crackers
  • 2 cups of [Mashed Parsnip Sweet Potatoes](http://makobiscribe.com/parsnip-sweet-potatoes-recipe-is-a-perfect-thanksgiving-side-dish/)
  • 3 cups wholewheat flour
  • 4 T baking powder
  • 3 T Country Crock Honey Spread
  • 1 tsp salt
  • ¼ cup buttermilk
  • ground paprika, sesame seeds, poppy seeds, seasoned salt, sea salt, crushed garlic, dill, rosemary, etc to garnish
  1. Preheat oven to 350 degrees F
  2. Mix the buttermilk with the [Mashed Parsnip Sweet Potatoes](http://makobiscribe.com/parsnip-sweet-potatoes-recipe-is-a-perfect-thanksgiving-side-dish/)
  3. In a food processor, add flour, baking powder, salt, honey spread. Pulse 20 times or until mealy.
  4. Add [Mashed Parsnip Sweet Potatoes](http://makobiscribe.com/parsnip-sweet-potatoes-recipe-is-a-perfect-thanksgiving-side-dish/) slowly into flour mixture until it forms a dough.
  5. Knead dough.
  6. Divide into 4 parts and roll out very thin. (The thinner the dough, the less time you have to bake)
  7. Sprinkle with garnishes. I roll mine one more time to ensure the seeds stick to the crackers.
  8. Bake in a preheated 350 degree F. on an ungreased cookie sheet for 15 – 20 minutes (depending on the thickness) or until bottoms are slightly browned.
  9. Turn over and bake 3-4 minutes more.
  10. Let crackers cool before storing in an airtight container.



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