About This Recipe
What You'll Need
Step by Step
Preheat the oven to 180 (fan) settings. Grease a baking tray ready for the crackers, use some grease proof paper if you have any (if not, just make sure you drizzle the tray with olive oil to stop the crackers from sticking).
Bake the potatoes for approximately 30 minutes.
Make the dough by mashing the sweet potato with a fork and start adding the flour, little by little.
Add the parmesan cheese and season with sea salt, pepper and some dried rosemary (if using).
Knead the dough gently into a soft ball, making sure it no longer sticks to the surface.
Roll the dough out (as thick as your little finger) and using a cookie cutter of your choice cut out the crackers.
Bake for 15 – 20 minutes. (15 mins for thinner and smaller crackers and 20 mins for thicker and larger ones.)
Eat fresh. If making it for another day, make sure you pop them in a container to stop them from going soft. If that happens you can always put them back in the oven for a few minutes before serving.
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