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Sweet Potato, Rosemary, and Oat Crackers

Relive childhood snacking memories with these easy-to-make sweet potato, rosemary, and oat crackers. A simple, quick, and incredibly delicious recipe that's perfect for sharing or enjoying yourself.
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Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Appetizer, Snack
Cuisine: Other
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g sweet potato cooked and mashed
  • 100 g oat flakes classic, not quick-cooking
  • 2 tbsp fresh rosemary finely chopped
  • 1 tbsp olive oil extra virgin
  • 1 tsp salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp garlic powder
  • 0.5 tsp sweet paprika optional
  • water if needed

Equipment

  • Baking sheet
  • Rolling Pin
  • Large bowl

Method
 

  1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
  2. In a large bowl, combine mashed sweet potato, oat flakes, rosemary, olive oil, salt, pepper, garlic powder, and paprika (if using). Mix well until a homogenous dough forms. If the dough is too dry, add 1 tablespoon of water at a time until desired consistency is reached. The dough should be firm enough to roll out.
  3. On a lightly floured surface, roll out the dough to about 5 mm (1/4 inch) thickness using a rolling pin.
  4. Cut out shapes using a knife or cookie cutter. Arrange crackers on the prepared baking sheet, leaving some space between each cracker.
  5. Bake for 20-25 minutes, or until golden brown and crispy. Keep an eye on them, as ovens vary.
  6. Remove from oven and let cool completely on a wire rack before serving. This is important for achieving a crispy texture.

Notes

Feel free to customize your recipe! Add pumpkin seeds, sesame seeds, or nuts for extra crunch. You can also replace rosemary with thyme, bay leaf, or other herbs of your choice. Store crackers in an airtight container at room temperature for 3-4 days.