Wash, peel and chop the sweet potato. Keep in water to avoid oxidation. Steam boil for 5-7 minutes or until tender and done. Check by inserting a knife.

Meanwhile, ready all the other ingredients. Mash the steam boiled sweet potato using a masher, when hot, smoothly. Add in all the other ingredients and mix to form a dough. If dry sprinkle little water. If soggy add in little rice flour. Knead carefully as the mash is hot.

Form a smooth supple dough. Preheat oven at 140°C. Make small portions of the dough. Line the baking tray with baking paper.

Using another small baking paper suare, press the dough portion using a vatki, to form a round cracker shape. Similarly, line the crackers in the baking tray. My tray can accommodate 9 at a time. Keep the rest of the dough covered.

Place the tray into the preheated oven and bake for 3 minutes. Now the crackers would have gained some structure and colour at the base.(Timing may vary in different ovens.) Take out the tray and flip over all the crackers and bake for 3-4 minutes more (as needed) or until the crackers get crispy.

Take out the tray and cool the crackers. Similarly, bake the rest. Crispy crackers are ready. This proportion makes 40-42 crackers.

Serve as a tea ☕ time snack or place any desired topping and make a starter or chat.
Serve with a smile and enjoy with family and friends.
Happy Cooking☺!!