Sweet Potato Rye Crackers

Do you feel that sweet potatoes get shoveled off to the corner of the table at Thanksgiving? Always drenched in brown sugar and marshmallows? Much as I think marshmallows are little drops of heavenly cumulus, I strongly feel that sweet potatoes deserve better. There's a whole world of sweet potato magic, people.
So here's an option for you, in case you were in search of Thanksgiving-appropriate appetizer platter components.
Something for your guests to nibble on with a glass of wine while the bird rests, perhaps? Or even better: sustenance for the cook. Pair them with some chived cream cheese or some aged cheddar...you'll be energized to complete the feast with gusto.
A short and savory post for you today, because I wanted to get right to the (delicious) point.

Tool recommendations: a rolling pin, cookie cutters or fluted pie crimpers (optional).

Sweet Potato Rye Crackers

Recipe by Cowen Park Kitchen

The perfect crackers for a Thanksgiving cheese-board.

Ingredients

• 1 sweet potato (1 heaping cup), cooked and mashed
• 1 1/2 c. rye flour, sifted
• 1 T. butter, melted
• 1/2 t. baking powder
• 1 t. kosher salt
• 1 t. caraway seeds
• sea salt, for topping (optional

Method

1. Peel, then boil or bake your sweet potato thoroughly. Cool and mash completely. No chunks!
2. Mix melted butter in.
3. In separate bowl, combine all dry ingredients.
4. Mix wet and dry together, then let rest in fridge or cool place for 1/2 hour.
5. Preheat oven to 375 degrees F.
6. Remove and roll out on floured board to achieve a thickness of 1/4". Thinner is better, if they're thick then they may end up chewy. Either manually slice/cut desired shapes, or use a cookie cutter to get the look you desire.
7. Top with sea salt (optional but delicious) and bake for 10-20 minutes, or until lightly browned and crispy in texture.
8. Remove and cool on rack, then put in face.