I came up with this recipe on accident. I was juicing sweet potatoes to make Parmigiano Reggiano Sweet Potato Corn Soup. When I went to clean the juicer, I was pleasantly surprised by the sweet potato pulp. At first touch, it felt like a soft bread dough.
Although, it would probably be great in bread, I was in the mood for crackers. Since I had grated Parmigiano Reggiano on hand, I mixed that with the potato. I tasted it and the flavor was great. Next, I added a pat of butter. Even better.
Next, I had to figure out how much flour to add…you have to be more precise with baking, as opposed to cooking. I started with a ¼ cup at first, but it was still a little too wet, so I added another ¼ cup. Next, some simple seasoning. The dough tasted great and was so pliable.
I rolled it out, cut it like crackers and baked it, checking it every two minutes. Once they came out of the oven, my husband said I created a copy-cat recipe for Cheez-Its®.
Why make your own when it’s easier to buy the box? Well…the second ingredient in Cheez-Its® is vegetable oil. The second ingredient in my crackers is sweet potatoes.
According to the Cheez-It® website, here are the ingredients in their crackers: enriched flour, vegetable oil, cheese made with skim milk, two percent or less of salt, paprika, yeast, paprika oleoresin for color, soy lecithin.
My crackers include: unbleached all-purpose flour, sweet potatoes, Parmigiano Reggiano, butter, salt and smoked paprika. You decide which is healthier.
Sweet Potato Cheese Crackers
1/3 cup sweet potato pulp
1/4 cup grated Parmigiano Reggiano
1 T. butter, softened
1/2 cup flour
1/8 tsp. smoked paprika
1/4 tsp. kosher salt
The pulp for this recipe is from two sweet potatoes that have been passed through a juicer. You don’t need the juice, just the remaining pulp.
Combine all of the ingredients and knead to form a soft dough.
Bake at 350 degrees for 20-30 minutes, until brown around the edges. They won’t be quite as crisp as a Cheez-It®, but the flavor is spot on.
Cool and serve.