nourishing traditions + sustainable habits

Cheesy Sweet Potato Crackers {dairy & gluten free options}

I don’t know about your family, but my two little boys love crackers. They could eat them all day, but me I’m not a huge fan. To me, they are just filler food with no nutrients to offer, not to mention all of the unpronounceable processed ingredients that aren’t good for you. I don’t really like my boys to eat too many of them.

But when you can combine the snackability and cheesy taste of a cracker with some nutrient dense ingredients like turmeric and sweet potato, I’m on board. Not only do kids love them, but my husband and I can’t get enough of them either. They are also perfect for those moms whose kids aren’t quite on board with veggies yet because they taste nothing like veggies yet they include lots of sweet potato purée.

My boys love them because they are cheesy and crackers and I love them because they have sweet potatoes and turmeric in them. Not only does turmeric give these crackers a bright orange hue, but it is also full of nutritional benefits. It is a powerful anti-inflammatory and antioxidant and helps relieve indigestion. Sweet potatoes are a great source of beta-carotene and vitamin A and have many vital minerals.

They are pretty simple to whip together and my boys love cutting them into stars. You can always just cut them into squares if you are in a hurry (it does save a lot of time).

Also, if you are looking for a gluten-free option, my sister makes these crackers all the time and she has Coeliac Disease. She just substitutes the whole-wheat flour for an all-purpose gluten free flour. I’ve also tried this with gram (ground chickpeas) flour for some added protein, which is also gluten-free, and that has worked too.

Right now my youngest and I are dairy-free so lately I’ve been making these crackers without the cheese and I sub coconut oil for butter and coconut milk for the milk. Not cheesy, but still just as tasty.

Enough said, here is the recipe.


Cheesy Sweet Potato Crackers {gluten & dairy free options}



1 1/2 cups mashed sweet potato

1 cup grated cheese (I used cheddar, but any mix would work)

1/4 cup softened butter or coconut oil

1 3/4 cups whole wheat flour or all-purpose gluten-free flour

1 teaspoon salt

2 teaspoons turmeric

1/4 cup milk or other non-dairy milk, room temperature


  1. Wash 2 medium-sized sweet potatoes, poke holes in the potato and bake them in a 350F/175C oven for about 45 minutes.
  2. Once it has cooled a bit take off the skins and mash the flesh in a bowl, then set aside to cool.
  3. In another bowl, mix dry ingredients (flour, salt & turmeric) and aside.
  4. Add the wet ingredients (milk &butter/coconut oil) to the cooled sweet potato flesh and mix well.
  5. Add the grated cheese to the wet mixture and combine.
  6. Slowly add the dry ingredients into the wet ingredients until they are mixed well. If the dough is really sticky add a little bit more flour at a time until it forms into a ball easily.
  7. Spread a thin layer of flour on the counter top and roll out the dough until it is about 1/4 inch thick.
  8. Using a cookie cutter, cut out shapes from dough until all used up, re-rolling as necessary. Or for a quick route, use a pizza slicer to cut dough into small squares.
  9. Place on a cookie sheet leaving a little bit of room between crackers. If you find things stick to your cookie sheet pretty easily, place a piece of parchment paper down before you place the crackers down.
  10. While preheating the oven to 350F/175C, place the cookie sheet with the crackers into the fridge so the butter/coconut oil in the dough can harden a bit. (This step will help your cookies keep their shape better, you can skip this step if you aren’t bothered about the shape of your cracker).
  11. Cook for 15-20 minutes or until they begin to turn golden brown at the corners. If you want a crispier cracker you can leave it in for a few more minutes. Let cool for a few minutes before removing from the pan and letting them cool completely on a cooling rack.


Hope your family enjoys these crackers as much as we do here. I really need to start doubling this recipe because they are gone within hours of me making them. They are that tasty!

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