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!

No ratings yet

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous

You May Also Like

Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. These really taste good. I found the length of baking time was too long for me – by 20 mins they were really quite brown, particularly the thin ones of course. I’m going with 15 mins for the second batch. Thx for the recipe!

    1. Thanks Genevieve. Sorry to hear the first batch was a little brown. I hope the second batch turns out perfectly.

  2. I love this recipe. It looks so simple! I know my girls are going to love these cute little crackers 🙂

  3. Great idea! I teach cooking to kids and am always looking for cool ideas that incorporate veggies into snack foods they recognize. Thanks!

    1. You’re welcome. I promise, kids won’t know the difference. To make it look more like a Cheez-It. Cut them into squares and push a toothpick in the center to make the little signature hole.

  4. You could try that, but you might need to add more flour. The juicer takes all of the extra moisture out of the pulp. After you pulse it, place the mash into a sieve and press out as much liquid as you can…or place the mash in a salad spinner and see if that will work. Good luck. Let me know if it works.

  5. This sounds so good! If I don’t have a juicer, could I shred the sweet potato and pulse it in the food processer to make my own pulp? What is your expert advice?