Sweet Potato Almond Crackers

Sweet Potato Almond Crackers

Prep time: 15 min

Cook time: Poke a sweet potato all over with a fork and then bake in the oven for 45-60 min.

Servings: Yield: 60 crackers

Source: asaucykitchen.com


1 cup I 150g whole almonds

1/2 cup I 100g mashed sweet potato( nothing added to it)

25g Tapioca flour plus more for rolling out the dough

25g brown rice flour

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 tablespoon fresh rosemary, chopped

2 tablespoon olive oil


1. Preheat the oven to 160 C ( 338 F)

2. Add the almonds to a blender or food processor and blend until you reach a sandy but flour-like texture.

3. Transfer the almond meal to a large mixing bowl with the mashed sweet potato, tapioca flour, salt, rosemary and garlic powder. Stir in the olive oil. Mix everything until it all comes together to form a sticky dough.

4. Sprinkle a little more tapioca flour over a large sheet of parchment paper. Place the dough on top of the paper and then place another sheet of parchment paper over the top. Roll out the dough between the paper until it's 3mm thick.

5. Peel back the top piece of paper and cut the dough into 2.5 squares.

6. Transfer the squares to a lined or greased baking sheet. Leave a little bit of space between each square.

7. Transfer the baking sheet to the oven and bake for 10 min or until the tops are golden and edges are crispy. Remove from the oven and let cool for 5-10 minutes.