Crackers!

We've gone crackers for this recipe I found yesterday, Sweet Potato Crackers.  Yum, yum.  They have such a good flavor compared to other recipes I've tried.  They are also really simple to make too.  There are several different methods and similar recipes out there, and now here's my own variation too!

My silly soap box:
While searching for this recipe, I noticed that Sweet Potatoes have had their name stolen by the Yam almost completely, without people batting an eye.  I find this disturbing.  It makes it confusing in a recipe, making one ask "Does this recipe mean a real sweet potato or a yam?"  Most people like a yam over a sweet potato, but that doesn't give us the right to call something a name which it isn't just because it sounds better or looks better on the menu!  Maybe Yams should try finding a new more refined name, not steal it from their neighbor.  Unfortunately, I can't think of a better name, can you?  May Potatoes?  (thats yam backwards)  Sounds prettier.

Just so you know, either a yam or a sweet potato work in this recipe.  I like the sweet potato because it doesn't taste like one in this cracker, it just adds this yummy background flavor.  Delicious.  Not sure if a yam would make them "yammy" or not.  Like my new word?  Yammy. :)

Ingredients (makes the equivalent of about one box of crackers):

1-1/2 cups flour (you could do all whole wheat) (I've also heard that rice flour works too)
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
3 tablespoons coconut oil (solid)(or unsalted butter)
1 medium sweet potato (1 cup of sweet potato puree)

salt


Bake (400*f for 45-50 min.) or steam your sweet potato till soft.  Remove skins.  Then puree it without adding any moisture if possible.  I used an immersion blender and that worked pretty well.  Note: it takes time to make it all smooth and creamy.  A couple little chunks left in didn't make a huge difference, but aim for smoothness.  Let the potato puree cool off.  We only need 1 cup of puree, so you can freeze the rest in 1 cup measurements if desired for future batches.

Now you can mix this by hand or with a kitchen aid mixer.  Both do the job.  Sift all dry ingredients together, then add the coconut oil or butter and mix in until it resembles course crumbs (like pie crust).  Next add the pureed sweet potato (dough hook time) and combine until it forms a good dough ball lump.  Dough should be moist and silky soft.  Actually, the texture is sooo amazing in this recipe, you'll be amazed.  Bring ball together and divide it evenly into 4 balls and flatten into discs and wrap tightly with plastic wrap.  Place in refrigerator for 1/2 an hour.

Ellie the helper covered in flour.  She loved eating the dough.  And punching out some shapes, which is a funny thing to watch, especially the transfer to the pan.  Shapes were mangled, it was funny.

Ready to roll!  Roll out on a lightly floured surface or even directly on parchment paper fitted for your pan.  I prefer to roll it out on my silpat and then transfer it to the parchment for the cutting.  Roll as thin as possible, sprinkle with salt, roll over the salt so it sticks,  and cut into shapes or, like me,  just cut into squares using a pizza cutter.  Note:  They shrink about 40-50% so don't cut too small.  I aim for 1 1/2 inch squares.  Place on parchment paper(that you cut them on) or I found that straight on the pan works too,and bake at 350*F for about 6-10 min., then flip crackers over and bake another 6-10 min. until lightly, lightly, lightly browned.  Browning, once begun goes fast so keep your eyes peeled for the onset.  I found that depending on the size of your crackers, the bake time must be changed.  For small crackers, less time; big crackers, more time.  First batch is  trial for you, so don't bake them all at once.  I have ruined whole sheets and it is tragic.  Cool and enjoy.  These are very crispy crackers without being too hard, and are perfect for the young kiddos too. Enjoy.

Don't wait before the flip for them to be golden, that's bad.

I found that the crackers on the edges got done first.  This batch is overdone  because I  didn't watch the last two minutes and assumed they would take longer.  Don't assume :)  Once the outer edge crackers become lightly golden, it is a good time for all the crackers to come out.

 OH, and I made some yummy popsicles!  Kiwi and Banana, which I love to eat together, so it just made sense.
Simple- all you do is blend some ripe bananas with peeled ripe kiwis and a squeeze of lemon juice.  I may have done 2 bananas to 4 kiwis, but have a hard time remembering.  It doesn't have to be exact of course.  Ellie loves them. :)  Thank you Aunt Courtdog for the awesome molds!  They really are the perfect portion.