Sweet potato crackers are wonderfully crisp, savory, and just a little sweet from the roasted sweet potato puree. I love how simple they are to make—just a few ingredients, a little mixing and rolling, and in under half an hour, I have a batch of healthy, homemade crackers ready to enjoy. They’re perfect for snacking, entertaining, or pairing with my favorite dips and cheeses.
Why You’ll Love This Recipe
I absolutely adore these sweet potato crackers because they’re light, crunchy, and full of flavor. The natural sweetness of the sweet potato pairs beautifully with the warm seasonings, making them delicious on their own or with a spread. I like that this recipe doesn’t call for fancy equipment—just a bowl, a rolling pin, and an oven. Plus, they’re made from real ingredients and baked, not fried, so I can snack guilt-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon paprika
1 cup sweet potato puree
3 tablespoons olive oil
Directions
I preheat my oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, I combine the flour, baking powder, salt, dried thyme, onion powder, garlic powder, and paprika.
I add the sweet potato puree and olive oil to the dry mixture. Using my hands, I knead everything together until a soft, pliable dough forms.
I cover the dough with a kitchen towel and let it rest for about 10 minutes.
I divide the dough into four equal portions and roll each one thinly on a lightly floured surface.
I cut the dough into small 1-inch squares and arrange them evenly on the prepared baking trays.
I bake the crackers for about 15 minutes, rotating the trays halfway through, until they’re golden and crisp.
Once baked, I let the crackers cool completely before storing or serving them.
Servings and Timing
This recipe makes about 60 crackers and takes approximately 35 minutes in total — 20 minutes for preparation and 15 minutes for baking. Each cracker contains around 22 calories, making them a light, wholesome snack.
Variations
I like to experiment with flavors. Sometimes I replace half of the all-purpose flour with whole wheat flour for a more rustic texture. If I want a spicier flavor, I add a pinch of chili powder or crushed red pepper. For a warm and aromatic twist, I swap paprika for ground cumin or cinnamon. I’ve even sprinkled a little sea salt or sesame seeds on top before baking for extra crunch and flavor.
Storage/Reheating
After the crackers have completely cooled, I store them in an airtight container at room temperature for up to two weeks. I avoid refrigerating or freezing them because the moisture from the sweet potatoes can make them soggy. If they lose a bit of their crispness over time, I simply reheat them in the oven at 180°C (350°F) for 2–3 minutes to bring back their crunch.
FAQs
How do I make sweet potato puree at home?
I steam or boil peeled sweet potatoes until tender, then blend them with a small amount of water until smooth. I prefer steaming because it preserves the flavor and nutrients.
Can I use whole wheat flour instead of all-purpose flour?
Yes, I often do. Whole wheat flour gives the crackers a heartier texture and a more robust, nutty flavor.
Why are my crackers not crispy?
If my dough isn’t rolled thin enough, the crackers come out chewy instead of crisp. I make sure to roll the dough as thin as possible and bake until golden brown.
What can I serve these crackers with?
I love pairing them with hummus, cheese spreads, guacamole, or soups. They also make a great addition to a cheese board or snack platter.
Can I make the dough ahead of time?
Yes, I can prepare the dough up to a day ahead and store it in the refrigerator. Before rolling it out, I let it rest at room temperature for about 15 minutes so it softens slightly.
Conclusion
These sweet potato crackers are one of my favorite homemade snacks—simple, flavorful, and endlessly customizable. I love how the natural sweetness of the sweet potato balances with the savory spices, creating the perfect bite every time. Whether I’m snacking in the afternoon, serving guests, or packing lunchboxes, this recipe always delivers crisp, satisfying results.
