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    Snappy Sweet Potato Crackers

    Source of Recipe


    List of Ingredients

    1 1/2 cups flour
    2 1/2 tablespoons baking powder
    1/2 teaspoon salt
    3 tablespoons butter
    1 medium NC Sweet Potato (1 cup)
    1/4 cup milk
    coarse salt
    sesame seeds
    cayenne pepper

    Sift flour, baking powder and salt together into a large bowl. Add butter and by hand work it ito the flour mixture until it becomes a coarse meal texture.
    Cook sweet potato in boiling water until softened. Cool, remove skin and purée with milk to make a smooth mixture. You will need 1 cup of sweet potato purée.
    Beat sweet potato purée into flour and then turn out onto a lightly floured surface. Knead well (about 80 turns).
    Divide dough into 4 pieces and roll each very thin.
    Cut into rounds or squares. Sprinkle with salt, sesame seeds and a little cayenne, if desired.
    Bake in a preheated 350 F oven on an ungreased cookie sheet for 10 minutes until bottoms are slightly browned. Turn over and bake 3-4 minutes more. Cool on rack before storing in a airtight container.





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