Sweet Potato- Cheddar Crackers

By LHPollack

Ingredients

• 1 1/2 cups mashed sweet potato (about 2 medium)
• 3/4 cup grated Parmesan cheese (I used freshly grated but you could use the good ol canned variety)
• 1 cup extra sharp cheddar cheese, shredded (or any other cheese you like)
• 1/4 cup softened butter (NOT melted)
• 1 1/2 cups Whole Wheat flour (I use unbleached, white whole wheat flour)
• 1 teaspoon salt
• 1 teaspoon Turmeric (optional)
• 1/4 cup half-and-half or whole milk

Preparation

Step 1

Boil a whole sweet potato for 40-50 minutes until easily pierced with a fork. Drain water and remove skin with a fork or tongs. Keeping the skin on while cooking retains vitamins. Mash with a potato masher or in a blender till smooth.
Preheat oven to 350°F. Combine the cheese, butter, sweet potato puree, flour, and salt in a stand mixer.
Mix on a medium speed until the mixture forms a sandy consistency. Add the half-and-half and knead into a ball. Do not over knead. On a lightly floured surface roll the dough into a rectangle that is 1/8-inch thick. Cut out crackers into desired shape.
Gently transfer the strips to a parchment paper lined cookie sheet with a 1/4-inch between them.
Bake for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and transfer to a cooling rack to cool.
Store in a covered container in a cool place. Dough will freeze well so make extra. ;)


NOTE: I found that my crackers took about 20 minutes to cook for some reason. Just check them regularly and remove from oven when they just barely start to brown around the edges. Transfer immediately to a wire rack so they don't get soggy.