Full Disclosure: I was trying to make sweet potato gnocchi. Apparently, I overestimated my cooking skills.
The one thing you should never underestimate? My obsession with avoiding waste, of even a single morsel of food. Which begets an uncanny craft to make something out of nothing.
After my first batch of beautiful gnocchi disintegrated upon touching the boiling water, I made the executive decision to take my dough in a different direction. And boy, I'm glad I did. So without further ado, the recipe for antioxidant, anti-inflammatory, utterly addicting, Sweet Potato Gnocch-ehem-Crackers.
Bredesen Protocol Approved
Plant Paradox Approved
1 Extra Large Sweet Potato (or 2 Medium)
3 c Almond Flour*
1 c Almond Meal
1/2 c Psyllium Husk
2 tsp Salt
Use Purple Japanese for deep purple crackers, Garnet or Jewel (yams) for bright orange crackers, and Yellow Hannah or Boniato for a neutral cracker color.
Note on Almond Flour
Depending on the size of your sweet potatoes, you may need to increase or decrease the amount of almond flour to reach the right consistency. The mixture should be dough-like: smooth not sticky.
Preheat oven to 425°F.
Pierce the sweet potato with a fork a few times on all sides.
Place the sweet potato on a baking sheet. Bake for 45-60 minutes, until tender.
Place sweet potato in refrigerator overnight, OR simply put in the freezer for 25-30 minutes, until cool but not frozen.*
Remove potato from fridge or freezer, and remove its skin (save it for later for an extra boost of fiber and beta carotene!)
Puree the sweet potato and eggs in a blender or food processor. Transfer to a large bowl.
In another mixing bowl, combine the almond flour, almond meal, psyllium husk, and salt.
Add the dry ingredients to the potato puree, a little at a time, using a mixer or kneading with your hands as you go. The mixture should have a doughy texture: smooth and not too sticky.
Divide the dough into six even pieces and roll into balls, then flatten the balls into disks with your hands.
Place a piece of parchment paper on a baking sheet.
Transfer one of the dough disks to the sheet and top it with another sheet of parchment paper. Using a rolling pin (or your hands), roll or flatten the dough into a very thin layer (think cracker-thin!)
Remove the top layer of paper. Using a knife or pizza cutter, cut the dough into the desired shape and size. Get creative here! (Ideas below.)
Brush the cracker tops with avocado oil, then sprinkle with salt.
Bake for 7-9 minutes. Remove from oven and, using a spatula, flip the crackers. Return to oven and bake another 3-5 minutes, until golden crispy but not brown.
Repeat with the remaining dough, or cover and freeze for later use.
* Cooking then immediately cooling your sweet potato will increase the resistant starch content of your crackers, meaning more food absorbed by your gut bacteria and fewer carbs and calories absorbed by you.
Cracker Shape Ideas
Hearts, for Valentine's Day!
Goldfish, for those who miss the cheesy goldfish cracker glory days!
Flowers, because you forgot to pick up flowers for Valentine's Day!
Nutrition Facts will vary depending on the size of your crackers and the type of potato used.