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Sweet Potato Crackers

Brought to you by Jean Jarrett
from Jean Jarrett Natural Health

Looking for a healthy snack that’s both tasty and lunchbox-friendly? Look no further than my sweet potato crackers! These delicious crackers not only satisfy your snack cravings but they pack a nutritional punch. Rich in fibre and bursting with sweet-salty flavor, they’re a guilt-free treat that the whole family will love.

Whether you’re dipping them in hummus, pairing them with cheese, or topping them with creamy avocado, sweet potato crackers offer endless snacking possibilities. Plus, they’re easy to make and perfect for meal prepping, ensuring you always have a wholesome snack on hand.


  • 2 cups mashed sweet potato (approx. 1 medium-sized sweet potato).
  • 1 cup of plain flour or gluten free flour
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon paprika (optional)
  • Additional seasoning of your choice such as rosemary, thyme, or cumin (optional)

You will also need a large baking sheet and some baking paper.


  1. Preheat your oven to 175°C.
  2. Begin by preparing the sweet potato.  Peel and chop the sweet potato.
  3. Place in a microwave safe bowl and microwave until the sweet potato is tender.  It will take around 6 mins, but I find the time will vary depending on the size of your sweet potato and your microwave settings.  Sweet potato should be tender and easy to mash.   I use a fork.
  4. Mash your sweet potato while warm.  I add the oil at this stage as it makes mashing easier.
  5. Then in a mixing bowl, combine the mashed sweet potato, gluten-free all-purpose flour, salt, and any optional seasonings you’d like to add.
  6. Mix until a dough forms. If the dough is too sticky, you can add a little more flour.
  7. Place the dough between two sheets of baking paper and roll it out to about ½ a cm thick. The thinner you roll the dough, the crispier the crackers will be.
  8. Remove the top layer of baking paper.
  9. Using a knife or pizza cutter, cut the rolled-out dough into squares or rectangles to form crackers.
  10. Transfer the cut crackers onto the baking sheet.
  11. Prick each cracker with a fork to prevent them from puffing up too much while baking.
  12. Bake in the preheated oven for 40 minutes, or until the crackers are golden brown and crispy.
  13. Once baked, remove the crackers from the oven and let them cool.
  14. Once cooled, store the sweet potato crackers in an airtight container at room temperature for up to a week.

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About the Author

Jean, initially drawn to natural therapies, discovered their true potential when confronted with her children’s health challenges. Observing her eldest child struggling with issues like digestive problems, sleep disturbances, chronic ear infections, and delayed speech, she sought the guidance of a naturopath while awaiting an appointment with a behavioural paediatrician. Intuitively sensing a connection between health and food, Jean’s decision proved to be life-changing. Through dietary adjustments and nutritional supplements, her child’s well-being significantly improved.

This transformative experience reshaped Jean’s perspective on food and nutrition, propelling her into a journey that led to the pursuit of studies in nutrition and naturopathy. Leveraging both personal insight and professional training, Jean is dedicated to assisting others in enhancing their health and well-being through naturopathic and nutritional approaches.

Jean’s commitment extends to making nutrition accessible and enjoyable. She takes pleasure in crafting diverse recipes, which she generously shares in the articles section of her website, demonstrating that nutrition can be both exciting and approachable.