Quick and easy to prepare, full of crunch and deliciousness. Plus they are boosted with vitamin C and fibre, thanks to the addition of sweet potato. Perfect for fussy eaters who refuse to eat their veggies. Serve with any dip of choice and they are a fantastic choice for school lunchboxes.


  • 3tbsp extra virgin olive oil, butter or coconut oil, room temperature

  • 1cup sweet potato, steamed and mashed

  • 2½cups wholemeal spelt flour

  • 2tsp baking powder

  • Pinch sea salt


  • 1.

    Preheat oven to 170°C.

  • 2.

    Add butter and sweet potato to a food processor and process until smooth.

  • 3.

    Add dry ingredients and process until a dough forms.

  • 4.

    Divide dough into 2 batches and place one half in between 2 sheets of baking paper. If dough seems too sticky add a little more flour or lightly flour the baking sheet. Using a rolling pin, roll out dough to 2-3 mm thick.

  • 5.

    Take top baking sheet off and using a pizza cutter, cut dough into 4x4cm squares (you can also bake it without cutting the dough and break it into pieces afterwards).

  • 6.

    Transfer to a baking tray. Repeat with other half of the dough and place on a second baking tray.

  • 7.

    Bake for 20-25 mins or until golden. It will crisp up once it cools down.

  • 8.

    Leave to cool on a wire rack before serving.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 137kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 22g
  • Sugar 2g
  • Sodium 78mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Mandy Sacher; Paediatric Nutritionist and author of Wholesome Child.

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