Who knew toddlers could fight napping SO much? Even when their eyes look so overdone, and the yawns keep coming right and left. They. Still. Fight. It.
I’m telling you, I’d give anything to have someone tell me to go to bed and get some rest.
An entire day without one second of shut eyelids. By 3:00, they had ants in their pants. They were cranky one second, and trying to fall asleep on the kitchen rug the next. And as tired as I was too, I knew it was time to put my “super mom” cape on and keep them busy for the next four hours until bed time. So, why not make a mess and try out a new recipe?
Sweet potato crackers. I stumbled across these on the ever so loved Pinterest. And while ours look nothing like the original recipe, nor did they taste much like a “cracker,” they were still delicious and the kids gobbled them up. To me, they were a mix between a cracker, and a pizza crust. More chew, than a crunch.
The process of making these were much more fun than I anticipated. Brody loves rolling dough, and Owen goes bananas when he gets the go ahead to eat something (allergy baby).
- 1 1/2 cup unbleached all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 – 1 tsp cinnamon
- 3 Tbsp water (more if needed)
- 1 cup mashed organic sweet potato
- granulated sugar to sprinkle on tops
Pre heat the oven to 350* Line two large cookie sheets with parchment paper
The day of, (or night prior like I did) take a large organic sweet potato, and poke holes into it with a fork. Roast it in the oven at 400* for 35-50 minutes until it is fork tender. Let it cool, scoop the insides out, and mash together with a fork. If you do it the night prior, place it in an airtight container, and keep it in the fridge.
In a large bowl, mix together the flour, baking powder, cinnamon, salt, water, and mashed sweet potato. Until it begins to form a ball. You will need to get your clean hands in there and start kneading the dough to encourage its formation. This is where you may need to add additional water, I added another tablespoon. Place the dough on a well floured surface, add a little more flour to the dough, and continue to knead until the dough feels smooth. Roll out a large circle, or rectangle, about 1/8 inch thick. Cut whatever shape you like. Place each bite onto the prepared cookie sheets. Take a shallow bowl of water and dab your fingers into the water, dabbing each bite to wet the tops slightly. Sprinkle each piece with granulated sugar. Bake in the oven for 8-10 minutes until the bottoms are slightly golden.