Rye Sweet Potato Cracker Breads
1 large sweet potato, peeled and either roasted (better) or boiled, then mashed
1 cup rye flour
3/4 cup plain flour
2 tsp salt
- Preheat your oven to 200 degrees and lay baking parchment over a large oven tray
- Sift the flour together with the salt and gradually add the mashed sweet-potato, gradually gathering the dough up into one large ball. It should be tacky at this point, but not too wet to divide and press out into rounds. Add a little more plain flour if you need to.
- Dusting a work surface (and you hands) with plain flour, divide the dough into five pieces and pat each out with your hands into a thin circle roughly 1cm thick by 15cm wide.
- Lay on the baking tray, leaving a small gap between each one. Bake for 20-25 minutes. Let cool slightly to crisp up. These will store fine in a sealed bag for a few days with no depreciable difference noticeable.