Sweet Potato & Flax Crackers

There aren't enough words to describe my love for sweet potatoes and how good they are! I like them cooked, sautéed, julienned, baked and occasionally fried! I like to add them as a compliment to any dish and often eat them for breakfast, lunch, and dinner. It's the ultimate healthy comfort food too.

I made these Sweet Potato & Flax Seed Crackers after experimenting making my Flax Seed Crackers awhile back. They are similar but are slightly sweeter and crispier. They are also slightly easier to slice up and break apart after cooking as well. Nerd out with me for a few on the awesome nutritional facts about sweet potatoes:

Sweet potatoes are high in antioxidants. They have high levels of beta-carotene (which makes the color some vibrantly orange) and benefits respiration, our skin, and eye health.
Sweet potatoes are packed full of Vitamin A which helps to boost immunity and ward off infections.
Sweet potatoes are full of fiber, nutrient dense, and balance the blood sugar which helps to aid in weight control and weight loss.

Ingredients

3/4 cup sweet potato, cooked and pureed
I 1/2 cups of freshly ground flax meal
3 1/2 tbsp. coconut oil, melted
1/2 tsp. salt
fresh rosemary (optional)

Instructions

Preheat oven to 350 degrees and spray two baking sheets with olive oil.
In a medium sized bowl mix all ingredients.
Place the dough on large piece of parchment paper and add another on top. Roll out with a rolling pin (you can also use your fingers for this.) Make sure it is as smooth and even as possible to ensure all with bake evenly.
Remove the top of the parchment paper and flip the flattened flax sheet onto the prepared baking pan. Take a knife and lightly indent lines both down and across to form square crackers.
Sprinkle with salt on top (optional).
Bake 12 minutes and then switch the baking pans and cook for 12 more minutes.
Let cool for 15 minutes.