Mandy Sacher Sweet potato crackers

Soul Food: Sweet Potato Crackers

In Body + Soul, Features, Nourish, Stories by Nicole Fuge

by Mandy Sacher, paediatric nutritionist, mum and author of Wholesome Child: Complete Nutrition Guide and Cookbook

These sweet potato crackers are quick and easy to prepare, full of crunch and deliciousness. Plus, they are boosted with vitamin C and fibre, thanks to the addition of sweet potato. Perfect for fussy eaters who refuse to eat their veggies. Serve with any dip of choice and they are a fantastic addition for school lunchboxes.

Serves: 12

Prep time: 20 minutes

Cooking time: 20-25 minutes

// Ingredients
  • 3 tablespoons extra virgin olive oil, butter or coconut oil, at room temperature
  • 1 cup sweet potato, steamed and mashed
  • 2 ½ cups wholemeal spelt flour
  • 2 teaspoons baking powder
  • Pinch sea salt
// Method
  1. Preheat oven to 170°C.
  2. Add oil/butter and sweet potato to a food processor and process until smooth.
  3. Add dry ingredients and process until a dough forms.
  4. Divide dough into two batches and place one half in between two sheets of baking paper. If dough seems too sticky, add a little more flour or lightly flour the baking sheet. Using a rolling pin, roll out dough to 2-3 mm thick.
  5. Take top baking sheet off and using a pizza cutter, cut dough into 4x4cm squares (you can also bake it without cutting the dough and break it into pieces afterwards). Transfer to a baking tray.
  6. Repeat with other half of the dough and place on a second baking tray.
  7. Bake both batches for 20-25 mins or until golden. It will crisp up once it cools down.
  8. Leave to cool on a wire rack before serving.

You might also like: Soul Food: Lamb kofta recipeSoul Food: Sweet potato and almond butter brownies, and Soul Food: Supercharged bolognaise.