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.
Preheat oven to 170°C.
Add butter and sweet potato to a food processor and process until smooth.
Add dry ingredients and process until a dough forms.
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.
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).
Transfer to a baking tray. Repeat with other half of the dough and place on a second baking tray.
Bake for 20-25 mins or until golden. It will crisp up once it cools down.
Leave to cool on a wire rack before serving.
Mandy Sacher; Paediatric Nutritionist and author of Wholesome Child.
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