This is another sad story for you of when I find something I truly love at the store and then am devastated to learn it is either not sold in Alaska or won’t be restocked for another month (those dang barges). I bought these sweet potato and cinnamon crackers and fell in love. I am not a huge chip/cracker fan, so to say that is pretty major. They were perfectly balanced with sweet, salty, crunchy, and savory. Wait, is all of that possible? Um, yes. In those magic little crackers. I went back to buy another box (the next day. Judge away.). Gone. I went to another store. Gone. I started to panic. WHERE ARE MY NEW FAVORITE CRACKERS! Sigh. They’re nowhere because apparently no one else here liked them and they are never going to be restocked. This place! Begrudingly I bought some sweet potatoes and went home, determined to recreate my New Favorite Cracker. And you know what? These turned out pretty darn close and were super easy.

sweet potato and cinnamon crackers

 

Print

Ingredients

• One cup all-purpose flour
• ½ cup whole wheat flour
• Two teaspoons baking powder
• ½ teaspoon sea salt (plus more for sprinkling on top)
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cinnamon (plus more for sprinkling)
• Pinch cloves
• One tablespoon granulated sugar
• Four tablespoons butter, room temperature
• One cup pureed sweet potato

Instructions

1. In a small bowl, combine all dry ingredients and sift to blend.
2. In the bowl of a stand mixer, beat the sweet potato puree and butter using the flat beat attachment until combined. Switch the attachments to the dough hook.
3. Slowly add in the flour mixture. Stir until the dough is combined and forms one large ball of dough.
4. Wrap in plastic wrap and refrigerate for at least an hour.
5. Preheat oven to 350 degrees (I used a pizza stone for these crackers and pre-heated the oven with the stone in it). Prepare a baking sheet with parchment paper.
6. Roll out the dough to approximately ⅛" thickness on a floured surfaced using a floured rolling pin.
7. Using a floured cookie cutter of your choice (I used a heart cooke cutter and a small biscuit cutter and I think the biscuit cutter turned out better crackers), cut the dough. Place the shapes on the parchment paper lined baking sheet. Repeat with remaining dough.
8. Once the sheet is filled up, sprinkle all of the crackers with cinnamon and sea salt. Don't be afraid of being a little heavy handed!
9. Use the baking sheet as a peel (or transfer surface) to transfer the cracker dough on the parchment paper onto the pizza stone. Bake for 15 minutes. Flip the crackers and bake for 10-15 additional minutes.
10. Let cool and transfer to a wire rack.
11. Enjoy! These were delicious by themselves as a quick snack, yet also were delicious paired with cheese and fig spread. Yum!

3.2.2802