Easy Homemade Sweet Potato Crackers with Cheese, Garlic & Dill
There’s something very satisfying about making crackers from scratch. They feel a little bit special, but they’re actually simple to make — and they’re such a good way to turn a few humble ingredients into something worth sharing.
I made these sweet potato crackers for a platter with cheese, dips, and a glass of homemade rhubarb soda, and they were perfect for a slow afternoon with friends.
They’re buttery, lightly cheesy, and full of flavour, with the sweet potato giving them a lovely colour and softness before baking crisp. The trick is to roll them fairly thin so they get that proper cracker crunch.
You can keep them simple, or toss them in melted butter, garlic, and fresh dill like I did. Either way, they’re the kind of thing that disappears quickly from the table.
Sweet Potato Crackers Recipe
Ingredients
- 2 cups plain flour
- 1/2 teaspoon baking powder
- 1 1/4 cups sweet potato puree
- 4 tablespoons melted butter
- 1/3–1/2 cup grated cheese
- 1 pinch of salt
- Optional: spices or herbs of your choice
Optional butter toss
- Melted butter
- Crushed garlic
- Fresh dill
- Extra salt, if needed
Method
Preheat your oven to 180°C.
In a large bowl, combine the flour, baking powder, sweet potato puree, melted butter, grated cheese, and salt. Mix until a dough forms. If the dough feels too sticky, add a little extra flour. If it feels too dry, add a small amount of extra melted butter or sweet potato puree.
Roll the dough out fairly thin on a lightly floured surface. The thinner you roll it, the crispier your crackers will be.
Cut into your preferred cracker shapes and place on a lined baking tray.
Bake for around 20 minutes, or until the crackers are golden brown and crisp. Depending on how thinly you roll them, they may need a little more or less time, so keep an eye on them towards the end.
For extra flavour, toss the warm crackers in melted butter, garlic, and fresh dill. You can also use melted butter with your favourite spices instead.
Allow to cool slightly before serving.
Serving Ideas
These crackers are beautiful on a simple grazing platter with cheese, homemade dips, pickles, chutney, or fermented vegetables. They also pair especially well with a chilled homemade soda, like rhubarb soda or ginger beer.
They’re a lovely way to use sweet potato, especially if you have extra cooked sweet potato on hand, and they bring that homemade touch to a platter without feeling fussy.
Notes
For the best crunch, roll the dough thin and bake until the crackers are properly golden. If they’re a little soft when they first come out of the oven, let them cool completely — they will firm up as they cool.
You can flavour these in lots of ways. Try rosemary, thyme, paprika, cumin, garlic powder, chilli flakes, or mixed seeds pressed into the top before baking.
Simple, homemade, and made for sharing — exactly the kind of food I love having on the table.
Beetroot & Sesame Variation
You can also swap the sweet potato puree for beetroot puree. I tried this version and added sesame seeds to the outside before baking, which gave the crackers a lovely earthy flavour, and a beautiful colour.
To make the beetroot version, use the same quantity of beetroot puree in place of the sweet potato puree, then roll the dough thinly and sprinkle or press sesame seeds onto the outside before baking.
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