Sweet Potato Crackers Recipe

Light orange, flower shaped crackers with sugar topping piled high on a brown plate sitting on a wooden surface.

These sweet potato crackers are naturally sweetened with real sweet potatoes and just a touch of brown sugar. They’re simple to make, beautifully rustic, and full of cozy fall flavor. Perfect for snacking, pairing with soft cheeses, or adding to your autumn spreads, they bring a warm sweetness that feels satisfying without being heavy.

Course Snacks

Cuisine American

Prep Time 15

Cook Time 25

Servings servings

Calories 183kcal

Author Diane Gail

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

US Customary - Metric

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.

Nutrition