The hallmark of weekend brunches across the globe
450g sweet potato (yields about 1 cup mash)
1 1/2 cups wholemeal flour
2 1/2 Tbs baking powder
3 Tbs butter (about 43 g)
1/2 tsp salt
1/4 cup milk
Preheat oven to 170 C. Peel sweet potato and cut into cubes. Boil until tender and drain the water. Mash until smooth. Mix mash with milk and set aside.
In a food processor, add flour, baking powder, salt and butter. Process until mixture resembles breadcrumbs.
Add sweet potato into flour mixture and process until it forms a dough. On a floured surface, knead the dough and then divide into four. Roll each ball out very thin and cut into squares or rounds.
Sprinkle with sesame seeds and ground paprika. Place on an ungreased baking sheet for 15-20 minutes, or until bottom of crackers are slightly browned. Turn over and bake another 3-4 minutes.
Cool on a rack before storing in an airtight container.
Credits: Emily Tan from Fuss-free Cooking