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.