Sweet Potato Crackers

Today’s snack includes two delicious recipes.

Sweet Potato Crackers and Hummus

I saw the sweet potato cracker idea and just had to try it. I adjusted the original recipe found here by substituting whole wheat flour and also adjusting the cooking time a bit. The crackers come out a bit like pita chips and I thought they would go perfectly with some homemade hummus.

Here is the how-to:

Sweet Potato Crackers

What you’ll need:

  • large sweet potato  (1 cup of sweet potato puree)
  • 1  1/2 cups whole wheat flour
  • 2  1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 3 Tablespoons unsalted butter, softened
  • 1 teaspoon sugar

Directions:

  1. Cook sweet potato. (I roasted it in the oven for about 45 minutes but I have also steamed it, which it quicker)
  2. Peel off the skin of the potato and process in a blender or food processor until smooth
  3. Preheat oven to 350°
  4. In a medium bowl, combine flour, baking powder, sugar, and salt in a bowl
  5. Place the softened butter in a mixing bowl and sift dry ingredients in. ( I used a metal strainer to sift)
  6. Mix on Medium speed for about 1-2 minutes, until combined
  7. Add 1 cup of sweet potato puree and continue to mix until combined
  8. Turn out onto floured surface. Dividing dough in half or thirds will make it more manageable.
  9. Roll out very thin. The original recipe says as thin as possible.
  10. Use a small cookie cutter and cut the dough out.
  11. Place cut-outs onto parchment-lined baking sheets
  12. Cook for 8-9 minutes, flip and continue cooking for another 8 minutes*
  13. Cool & Enjoy

*Cooking time may vary depending on your oven. I would watch the first batch carefully so they don’t over-cook. The original recipe cooked theirs for 18-22 minutes and i found that to be way too much.

Classic Hummus

What you’ll need:

  • 1  16oz can chickpeas/ garbanzo beans
  • 1/4 cup of liquid from the can
  • 3 Tablespoons of lemon juice
  • 1  1/2 Tablespoons of tahini
  • 1/2 teaspoon of salt
  • 2 cloves of garlic, chopped & crushed
  • 2 Tablespoons of olive oil

Directions:

1. Drain chickpeas and set aside liquid from can

2. Place all ingredients into a blender or food processor

3. Blend for 3-5 minutes or until mixture is smooth

4. Dip & Enjoy!

I added chives to mine as shown in the picture. This is a recipe for classis hummus, but you can add any of your favorites to it.

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