Sweet Potato Cheese Crackers (Gluten Free) (Edit recipe)

These made-from-scratch cheese crackers have added nutrients from sweet potatoes, and they are so crunchy and addicting! They truly taste like Cheez-Its, and they are so easy to make.

1 hour and 10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	693
Fat:	35 g
Carbohydrates:	69 g
Protein:	29 g
Cholesterol:	110 g
Sodium:	1179 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by What Great Grandma Ate

Serves: 4

Ingredients

0.75 cup Sweet Potato Purée
1.5 cup Sharp Cheddar Cheese, shredded
2 Tbsp Unsalted Butter, melted
1 tsp Sea Salt
1 tsp Garlic Powder
0.5 tsp Paprika
1.25 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), regular all-purpose flour will also work

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine sweet potato puree, cheese, butter, salt, garlic powder, and paprika in a large bowl and stir to combine.
Add the flour, and stir until a dough forms. You can add a bit more flour is the dough is too wet, or a little bit of water if it's too dry.
Wrap the dough in a cling wrap and refrigerate for at least an hour.
Preheat the oven to 350 degrees F.
Sprinkle a rolling pin with flour and roll the dough on top of parchment paper until it's about 1/8 inch thick.
Slice into 1x1 inch squares, then poke a hole at the center of each square.
Transfer the squares to a parchment paper-lined baking sheet, making sure they don't touch each other.
Bake for 25-30 minutes until golden, turning the pan halfway though. They should be golden, slightly puffed, and browned on the edges.
Cool completely, then enjoy!

Notes

My favorite way to cook sweet potatoes is in the air fryer.
You can use a sharp knife to slice the squares, but I used a crimp cutter for the crimped edges.
To store leftovers, cool completely and store in an airtight container in a cool dry place for up to 5 days.