Sweet Potato Rosemary and Oat Crackers
These wholesome and fragrant crackers are a savory snack with a rustic charm. Made with creamy mashed sweet potatoes, hearty oats, and aromatic rosemary, they’re both nourishing and delicious. Perfect for pairing with dips, cheese, or enjoying on their own, they offer a crunchy texture and earthy flavor in every bite. Naturally gluten-free (if using certified oats) and easy to make, they’re a great alternative to store-bought crackers.
Prep Time: 10 minutes Cook
Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: About 30 crackers (depending on size)
Ingredients:
1 cup mashed sweet potatoes (cooked and cooled)
½ cup oatmeal (quick or rolled oats; use gluten-free if needed)
1 tablespoon chopped fresh rosemary
¼ cup olive oil
½ teaspoon salt
½ teaspoon black pepper
¼ cup sesame seeds (optional, for added crunch and flavor)
Instructions:
Preheat oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the dough:
In a mixing bowl, combine the mashed sweet potatoes, oats, chopped rosemary, olive oil, salt, and pepper. If using sesame seeds, fold them in at this stage.
Form the dough:
Stir until the mixture comes together into a soft, pliable dough. If it’s too wet, add a little more oatmeal; if too dry, add a splash of water or oil.
Roll out the dough:
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch (3 mm) thickness.
Cut the crackers:
Remove the top parchment, then cut the dough into squares or desired shapes using a knife or cookie cutter. Transfer the entire sheet (with bottom parchment) to the baking tray.
Bake:
Bake for 25–30 minutes, or until the crackers are golden and crisp around the edges. Rotate the tray halfway through for even baking.
Cool and store:
Let the crackers cool completely on a wire rack. They’ll crisp up more as they cool. Store in an airtight container for up to 5 days.
Q&A:
Q: Can I use canned sweet potatoes?
A: Yes, just make sure they are plain (unsweetened and unseasoned). Drain and mash well before measuring.
Q: Can I make these crackers gluten-free?
A: Absolutely! Just use certified gluten-free oats to ensure the entire recipe remains gluten-free.
Q: How do I know when they’re done baking?
A: The edges should be firm and golden brown, and the center should feel dry to the touch. They will continue to crisp up as they cool.
Q: Can I use dried rosemary instead of fresh?
A: Yes, use about 1 teaspoon of dried rosemary instead of 1 tablespoon fresh, as dried herbs are more concentrated in flavor.
Q: How long do these crackers stay fresh?
A: Stored in an airtight container, they’ll stay fresh and crisp for about 5 days. You can also re-crisp them in a low oven if needed.
Estimated Nutrition (Per 5–6 Crackers):
Calories: ~120 kcal
Protein: ~2 g
Fat: ~7 g
Carbohydrates: ~13 g
Fiber: ~2 g
Sugar: ~1 g
Sodium: ~120 mg
Note: Nutrition values may vary depending on portion size and optional ingredients used.
Conclusion:
Sweet Potato, Rosemary, and Oat Crackers are a simple, wholesome snack packed with flavor and texture. Whether enjoyed on their own, dipped into hummus, or paired with cheese, these crackers offer a nourishing and satisfying bite. With minimal ingredients and lots of room for creative variations, they’re a perfect recipe to bake ahead and keep on hand for healthy snacking.