Sweet Potato Cheese Crackers

Sweet Potato Cheese Crackers from ZestuousThese crackers taste like Cheez-Its®, but they are so much healthier.

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.

Sweet Potato Cheese Crackers from ZestuousNext, 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.

Bon appétit!

Sweet Potato Cheese Crackers

Sweet Potato Cheese Crackers


  • 1/3 cup sweet potato pulp
  • 1/4 cup grated Parmigiano Reggiano
  • 1 tablespoon 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.

Place the dough on a lightly floured surface and roll until 1/8 to 1/4-inch thick.

Cut the dough into crackers.

Using a spatula, lift the cracker dough and place the crackers on a silpat-lined cookie sheet.

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.



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