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Yam Crackers




Source of Recipe


Internet


List of Ingredients




1 lg Yam or sweet potato,
Peeled and cut into large
Pieces
1 c All-purpose or whole wheat
Flour
1/4 ts Salt
1 ts Ground cinnamon
2 1/2 ts Raw sugar or brown sugar,
Loosely packed
1 tb Butter or margarine,
Softened

Place the yam in a saucepan, cover with water, and boil until soft
(about 15 minutes). The tines of a fork should push easily into the
yam. Drain the yam. Puree the yam with 2 Tablespoons of water in the
blender or food processor, or puree it by hand with a fork or potato
masher. Measure out 1 cup of the puree for use in this recipe. Save
the rest for another use.

Preheat the oven to 325'F. In a large bowl or in the food
processor, combine the flour, salt, cinnamon, and sugar.

Cut the butter into the flour mixture until it resembles coarse
meal. Add the pureed yam and blend well. Gather the dough into a
ball. The dough will be very soft. For easier rolling, wrap it in
wax paper and chill for 1/2 hour.

Divide the dough into 2 equal portions for rolling. On a well-
floured surface or pastry cloth, roll the dough out to about
1/8 inch thick.

With a sharp knife, cut the dough into graham cracker shapes,
2-inch by 3-inch rectangles. Transfer them to an ungreased baking
sheet. Prick each one in 3 places with the tines of a fork.

Bake for 20 minutes. Turn the crackers and continue baking for
another 5 to 10 minutes, or until they are just golden brown.
Remove any crackers that brown before the others. Be careful not
to overbake these crackers. Cool them on a rack. Yield: 60-70.


Recipe