Sweet Potato Crackers Recipe


We have an easy, tasty sweet potato crackers recipe for you! The best part? It comes with immense health benefits besides just being delicious.

For instance, here are the listed health benefits of sweet potatoes or yams;

Sweet potatoes help prevent Vitamin A deficiency

Sweet potatoes are a natural and abundant source of beta-carotene and Vitamin A. Vitamin A is essential in helping the body fight off infections, and remain resistant to any further infections.

Sweet potatoes can also help manage diabetes

Sweet potatoes contain essential fibers and magnesium that are critical in the prevention and management of diabetes. The vegetables also have a moderately low glycemic index that also aids in the regulation of blood glucose levels.

Sweet potatoes promote anti-inflammatory activity

The presence of anthocyanins and choline in sweet potatoes makes vegetables an essential dietary source in the prevention and reduction of chronic inflammation in the body.

This kid-friendly sweet potato crackers recipe is so good …you can’t even tell that these sweet potato crackers have vegetables in them.

Here is the recipe for you!

Ingredient for making this sweet potato crackers recipe:

Makes the equivalent of about one box of crackers. Recipe adapted from the North Carolina Sweet Potato Commission.

  • 1-1/2 to 2 cups coconut flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter (or solid coconut oil)
  • 1 cup of sweet potato puree (about 1 large sweet potato, see directions below)
  • Coarse salt for sprinkling on top

IF YOU WANT MORE FLAVOR: Add optional spices for more flavor (choose one): 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon, or 1/2 teaspoon ground ginger

Step 1: Prepare the sweet potato puree

The original recipe suggests boiling the sweet potato in water. I like to peel the sweet potato, cut it into cubes, and steam it in my steamer until very soft. Or you can roast it in a 400-degree F (204 Degree Celcius) oven for about 45-50 minutes. Roasting is easy: Place a potato on an aluminum-foil-lined jelly roll pan and that’s it. You can bake it while you’re making other food, and roast more than one potato and freeze the purée in silicone ice cube trays, store it in Ziploc freezer bags, and then just thaw it whenever you want to make some crackers.

Let the cooked sweet potato cool, remove the skin, and place the flesh in a food processor. Blend until smooth. You may need to add a little bit of water. Try to not add too much water, though. I’d start with less than a tablespoon and continue to add by tablespoons until you get a puree.

Set the cooled sweet potato puree aside. You will need 1 cup of sweet potato purée.

Step 2: Mix butter (or solid coconut oil) with flour

Sift 1-1/2 cups of the flour, baking powder, and salt together into a large bowl or KitchenAid Mixer. Cut the butter into small pieces and sprinkle on top of the flour. Using the KitchenAid Mixer’s regular mixing attachment (or by rubbing it between your fingers), mix the butter into the flour mixture until it becomes a coarse meal texture like this:

Step 3: Add sweet potato puree

Switch your KitchenAid Mixer’s regular mixing attachment to the dough hook attachment. Add the sweet potato puree and let it stir until it turns into one big clump like this.

The amount of flour needed to make the dough varies on how much water is in your sweet potato puree. Add up to 1/2 cup more flour if needed to make a dough. Roll the cracker dough into a ball using your hands. Divide dough into 4 pieces and flatten it into discs. Chill in a covered bowl for 30 minutes for easier rolling, or wrap the discs in plastic wrap if you plan to chill for longer.

Step 4: Roll out and cut sweet potato crackers using cookie cutters

Turn out the sweet potato cracker dough onto a lightly floured surface and roll each very thin. Seriously, as thin as you can roll it. If you can use rolling pin rings then you should use the thinnest rings and then roll it even a bit thinner. THIN!! Try to ensure that you roll the dough out evenly so that the sweet potato crackers bake evenly, too.

Step 5: Bake sweet potato crackers

Bake in a preheated 350-F degree (177 Degree Celcius) oven on an ungreased parchment paper-lined jelly roll pan or cookie sheet for 10 minutes until bottoms are slightly browned.

Flip them over and bake until they’re crispy another 8-12 minutes. You want them to be crispy, not chewy. Just don’t let them get too brown. Be sure to keep an eye on them because they can go from done to burned pretty quickly.

Cool on a wire rack before storing in an airtight container. Remember there aren’t any preservatives in these crackers so you should probably snack them up within a week.


Thank you to Autoimmunewellness.com for this wonderful healthy immune boosting recipe.

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