Sweet Potato Cheddar Crackers
A roasted sweet potato worked into a sharp cheddar cracker dough and baked until snappy, a homemade take on a boxed cheese cracker that content creators have been baking and sharing this fall.
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Ingredients
- 1/2 cup sweet potato, roasted and mashed
- 1 1/2 cups sharp cheddar cheese, finely shredded
- 1 cup all-purpose flour
- 2 tsp cornstarch
- 4 tbsp unsalted butter, cold, cubed
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 2 tbsp cold water
Instructions
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1
Preheat the oven to 400°F and line two baking sheets with parchment paper.
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2
In a food processor, pulse 1 cup all-purpose flour, 2 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp smoked paprika together, then add 4 tbsp cold, cubed unsalted butter and pulse until the mixture looks like coarse crumbs.
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3
Add 1 1/2 cups finely shredded sharp cheddar cheese and 1/2 cup roasted and mashed sweet potato and pulse until the dough starts to clump, drizzling in 2 tbsp cold water a little at a time until it comes together into a ball.
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4
Turn the dough out onto a floured surface, press into a disc, wrap, and chill for 20 minutes.
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5
Roll the dough out to about 1/8 inch thick and cut into 1-inch squares with a knife or pizza cutter. Poke a small hole in the center of each with a skewer.
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6
Arrange the squares on the baking sheets, leaving a little space between them.
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7
Bake for 8 minutes, then rotate the pans and lower the oven to 350°F. Continue baking for 10 to 15 minutes, until the edges are deep golden and the crackers feel crisp.
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8
Let the crackers cool completely on the pans before serving; they crisp up further as they cool.
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