Healthy Sweet Potato Crackers Recipe
This healthy sweet potato crackers recipe has a delicate sweetness that feels comforting and familiar, yet not overly indulgent. They’re a lovely addition to any seasonal or party spread, offering a naturally sweet bite that won’t leave you (or anyone else) feeling weighed down by sugar.
They’re silly easy to make, they have great eye-appeal, and they’re a wholesome addition to any party spread — just like my everything crackers and my roasted garlic crackers.
Let’s talk about this recipe
These crackers are a smart way to upgrade your snacking routine. They’re plenty sweet enough to satisfy even the most persistent sugar cravings — but all that sweetness comes naturally from the sweet potatoes themselves. And since you control how much sugar gets sprinkled on top, you decide just how sweet you actually want them to be.
Their rustic charm makes them as pretty as they are tasty and the warm golden hue from the sweet potato gives them undeniable eye appeal. They share that handmade, cozy look you’ll find in my rosemary parmesan crackers, which makes them a beautiful companion for any homemade snack spread.
What makes this recipe so good
- You control the sugar completely, giving you the flexibility to make them as lightly sweet or as dessert-like as you prefer.
- Brown sugar enhances the flavor of the sweet potato perfectly, creating a soft, natural sweetness with subtle caramel notes.
- No resting required which means these crackers go from mixing bowl to oven in no time.
- A great way to use leftovers turning cooked sweet potatoes into something fresh and satisfying.
- Easily sweet enough to replace desserts when you’re craving a wholesome treat that satisfies without all the extra sugar.
If you’d like to browse all of my cracker recipes in one place, I’ve put them together for you in my 10 easy fall cracker recipes post.
Ingredients you’ll need
These simple ingredients bring natural sweetness and warmth to the table, showing just how good real food can taste with minimal effort.
- Sweet potato: The star of the show — naturally sweet, full of color, and rich in nutrients. Use cooked, mashed sweet potato that’s free of added ingredients for best results when making this recipe. It’s also a wonderful way to use up leftovers.
- Brown sugar: Adds a soft, molasses-like sweetness that complements the earthy flavor of the sweet potato without overpowering it.
See recipe card below for full information on ingredients and quantities.
Make it your own
- Experiment with different sweeteners, like raw cane sugar or coconut sugar to create subtle shifts in sweetness and depth.
- Choose light honey or maple syrup for a naturally sweet option that’s softer, cleaner, and still complements the sweet potato.
- Skip the sugar altogether and serve the crackers with a light smear of date paste for another naturally sweet option.
- Top with cinnamon sugar to bring a cozy, spiced touch that complements the flavor of these crackers perfectly.
- Add finely chopped nuts for a little crunch and a nutty boost that plays nicely with the sweet potato base.
- Dust lightly with pumpkin spice before baking for a warm, seasonal twist that deepens the flavor without adding more sugar.
How to make sweet potato crackers
Making these crackers is simple and straightforward, with each step building toward that beautiful, golden finish.
Step 1: Whisk flour and baking powder together until evenly combined.
Step 2: Mix sweet potato and butter in a separate bowl until smooth.
Step 3: Combine both mixtures to form a dough.
Step 4: Shape dough into a ball and place on a floured surface.
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Step 5: Roll to about ¼ inch thick.
Step 6: Cut crackers with a cookie cutter.
Step 7: Arrange on a silicone-lined baking sheet.
Step 8: Whisk egg and water together.
Step 9: Brush tops with the egg mixture.
Step 10: Sprinkle with brown sugar.
Step 11: Dock centers with a skewer.
Step 12: Bake at 350° for 25 minutes, then cool on the pan.
You’ll find measurements, and more detailed step-by-step instructions, in the recipe card below, which you can also print for your convenience if you’d like.
Recipe FAQs
Yes, just be sure they don’t have any added ingredients like butter or spices — you want plain, cooked sweet potato so the cracker’s flavor stays true.
Not at all — most of the sweetness comes from the potatoes themselves. The small amount of brown sugar on top just adds a light caramel-like flavor.
You can, but the egg wash helps the sugar stick and gives a more polished finish. Without it, the sugar simply won’t stay put.
You can, but canned sweet potatoes usually contain added sugar, so it’s best to skip the brown sugar if you use them. They’re also much wetter than fresh potatoes, so drain them thoroughly and add a little extra flour if needed until the dough is easy to work with.
No, they don’t. Once completely cooled, store them in an airtight container at room temperature. They’ll stay fresh for several days and make an easy grab-and-go snack.
Servin ideas
These sweet potato crackers bring a wholesome touch to any table. They’re perfect next to any fall soup, served on a cheese board, or paired with a cup of afternoon tea. They’re especially nice with soft cheeses like brie or cream cheese, or topped with a thin smear of apple butter.
They also fit beautifully into a light breakfast spread, adding a homemade touch beside a small dish of fruit or yogurt. And they make a great addition to any cracker spread — try pairing them with simple savory crackers, cinnamon sugar crackers, and sweet pumpkin crackers. However you serve them, these crackers bring a warm, delicate sweetness and an earthy depth that makes every bite feel comforting and real.
Expert Tips
- Use a bench scraper when rolling: This dough is thick and tends to stick, so a bench scraper helps manage and move it more easily.
- Watch the bottoms while baking: These crackers can brown quickly underneath, so keep an eye on them toward the end of the bake.
- Check your sweet potatoes: If you’re using leftovers, make sure they’re plain — added butter or seasoning will affect the dough.
- Roll to ¼ inch thickness: That’s the sweet spot for texture — rolling them any thicker can make them too chewy once cooled.
- Don’t skip the egg wash: It’s the key to making the sugar stick to the top of the cracker.
Final thoughts
These healthy sweet potato crackers are such a fun, wholesome way to bring something homemade to the table. They’re golden, lightly sweet, and easy enough to make anytime you want a from-scratch snack that feels a little special. Whether you bake them for a fall gathering or simply because you enjoy keeping simple homemade treats on hand, they fit beautifully into a real-food kitchen.
If you’d like inspiration beyond the kitchen, my slow living posts are full of seasonal ideas to bring more ease and intention into your days — and my homemaking category is packed with hands-on projects and natural DIYs to help you weave a little handmade charm into the rest of your life.
Sweet Potato Crackers Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup mashed sweet potato
- 4 tablespoons butter melted
- 1 large egg
- 2 tablespoons water
- 1/2 cup brown sugar
Instructions
- Whisk dry ingredients: In a large bowl, whisk together the flour and baking powder until evenly combined. This creates a light, even base for the dough.
- Combine sweet potato and butter: In a separate bowl, blend the mashed sweet potato with the butter until fully combined.
- Mix wet and dry: Add the sweet potato mixture to the flour mixture and stir until a shaggy dough forms. It will be thick and soft, coming together easily when pinched.
- Form and prepare for rolling: Gather the dough into a ball and place it on a floured surface. Sprinkle the top with flour to keep it from sticking while rolling.
- Roll the dough: Roll the dough evenly to about ¼ inch thick — this is the sweet spot for a soft, tender cracker that holds its shape.
- Cut into shapes: Use a cookie cutter to cut the dough into your desired shapes, rerolling the scraps as needed to use up every bit.
- Arrange for baking: Lay the cut crackers on a silicone-lined baking sheet, leaving a little space between each one.
- Brush with egg wash: Whisk the egg and water together, then brush over the crackers to help the sugar topping stick.
- Sprinkle with brown sugar: Dust the tops with your preferred amount of brown sugar for that warm, caramel-style sweetness.
- Dock the centers: Pierce the center of each cracker with a skewer to keep them from puffing up during baking.
- Bake: Bake at 350°F (175°C) for about 25 minutes, until the bottoms are lightly golden.
- Cool: Allow the crackers to cool completely on the pan to help them set and firm up slightly as they rest.
Notes
- Use a bench scraper: This dough is dense and prone to sticking, so a bench scraper helps lift and turn it while rolling.
- Watch closely while baking: The bottoms brown fast, so keep an eye on them near the end of the bake time.
- Stick with plain sweet potato: If using leftovers, make sure they don’t contain butter, sugar, or spices that willchange the flavor of the crackers.
- Roll to ¼ inch: This thickness gives the best texture — anything thicker makes the crackers too chewy as they sit.
- Don’t skip the egg wash: It’s what holds the sugar topping in place and gives the crackers their finished look.
I absolutely love how these turned out — the subtle sweetness from the sweet potatoes makes them such a standout snack! They’re delicious on their own, but I especially love them with soft cheese or a homemade dip. I’d love to hear what everyone’s pairing them with — do you lean toward savory or something a little sweet?
~ Diane Gail