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(taken from havecakewilltravel.com)


  • 1 cup light spelt flour, spooned and leveled [feel free to sub any sort of flour for spelt, but remove 2 T from the cup to make up for the difference in flour quality]
  • 1 1/2 t smoked [or not] paprika
  • 1 t coarse sea salt
  • 1 T light brown sugar, packed
  • 1/2 cup sweet potato purée, lightly packed
  • 2 T extra virgin olive oil


  • preheat your oven to 375F.
  • in your stand mixer, combine flour, paprika, salt, sugar. [if you don't have a stand mixer, fear not! just use the muscles your mama gave you.]
  • add sweet potato, mix well. add olive oil and mix until dough forms.
  • remove from bowl, roll out on clean surface to about 1/4-inch thickness. use whatever cookie cutter shape you like [I used a 1 1/2-inch cutter, the smallest one of these], until you run out of dough. as usual, the thinner you rule the dough out, the crispier the crackers: just be sure to keep an eye on them as they might need to bake for a shorter amount of time. and of course, the total number of crackers will increase from the 36 I mention above.
  • bake for 12 minutes or until set and lightly brown. let cool on a rack.
  • (taken from havecakewilltravel.com)

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