Thin Sesame Seeds Packed Sweet Potato Crackers

Name: Thin Sesame Seeds Packed Sweet Potato Crackers
Yield: 1 serving
Cuisine: American
Ingredients: 30 grams Sweet potato; 1/3 tsp Miso; 15 grams Sugar; 30 grams Black and white sesame seeds

cookpad.japan @cookpad_jp

This recipe is related to my "Thin Toasted Barley Flour Roasted Sesame Crackers", so from Step 3 onward, the process is the same. Both use a lot of sesame seeds that are great for intestinal cleansing.

In Step 2, the dough will be a bit dry at first, but if you continue to mix it, the sugar will start to dissolve and help moisten the dough. If the dough is still dry, add a bit of milk. Adjust the baking time to suit your oven. For 1 oven tray's worth. Recipe by miyuki12

cookpad.japan @cookpad_jp

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Ingredients

1 serving

30 gramsSweet potato
1/3 tspMiso
15 gramsSugar
30 gramsBlack and white sesame seeds

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Steps

1

Boil or microwave the sweet potato until tender, then mash. Since this recipe uses only a small amount, you can even use leftovers.
2

Combine all of the ingredients in a bowl, and mix until evenly incorporated.
3

Scoop out a spoonful of dough, then drop in rows on parchment paper. This recipe yields about 16 crackers.
4

Place a sheet of parchment paper cut into 7 cm squares over the dough, then press down with your fingers to flatten them evenly.
5

Bake in oven preheated to 355F/180C for 8-10 minutes, and watch closely to make sure that they cook evenly. They're ready when they are lightly browned.
6

After cooling, if they snap when broken, they're done.
7

If they don't snap after cooling down, pop them back into the oven set at 320°F/160°C, then stand by to make sure they don't burn.
8

Chewing them well releases the enjoyable aroma of the sesame seeds. This also is a great way to absorb the nutrients.