Sweet Potato Sesame Crackers (Crispy, Gluten-Free & Vegan)

Crispy, golden crackers made with mashed sweet potato and nutty sesame seeds—baked to perfection for the ultimate wholesome snack.

Ingredients

1 cup Mashed Orange Sweet Potato (roasted or steamed and peeled)

1-1/2 Tablespoons Coconut Oil or Vegan Butter, melted

1-1/2 Tablespoons Granulated Sugar (or coconut sugar for a deeper flavor)

1 Tablespoon White Sesame Seeds

1 Tablespoon Black Sesame Seeds

1/2 cup Rice Flour (white rice flour, NOT glutinous)

1/4 tsp Sea Salt (optional)

These crackers are a crunchy little obsession! I make them with mashed sweet potato, sesame seeds, and a handful of simple ingredients for the perfect savory snack. They're gluten-free, oil-free, and baked until golden with a nutty sesame finish.

Whether you're pairing them with hummus, dipping them in soup, or just munching straight from the jar—they always hit the spot. Plus, they’re super cute on a charcuterie board or as a homemade gift.

Important Note:

Orange Sweet Potato vs. Japanese Sweet Potato

Orange sweet potatoes are more watery and less starchy than Japanese ones, which are dense and drier.

They're also sweeter and more earthy — still delicious!

Instructions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine the mashed sweet potato, melted coconut oil, and sugar. Stir until smooth and well combined.

Add in the rice flour, sesame seeds, and optional salt. Mix until a soft dough forms. It should be pliable but not sticky. If it feels too soft, add 1–2 more teaspoon of rice flour at a time until you get a firm dough, but not dry.

SHAPING THE CRACKERS

Scoop out ½ Tablespoon of dough.

Roll into a ball and place on the baking sheet. Cover with a piece of parchment paper.

Use the back of a measuring cup to flatten into a thin disc (about 1/16 inch thick). Repeat with all the dough.

ALTERNATIVE METHOD: Roll the dough between parchment sheets and cut into squares or rectangles for a more classic cracker look.

Bake for 10–12 minutes, then flip each cracker carefully and bake another 10–12 minutes until golden and firm.

Cool completely on a wire rack. They will crisp up even more as they cool.

Optional Add-Ins

Add ¼ tsp cinnamon or ginger for a cozy twist

Lightly brush with maple syrup before baking for a sweet glaze

Sprinkle with flaky salt for that sweet-savory balance

Adjustments for Orange Sweet Potatoes

Reduce the coconut oil slightly

Use 1½ tablespoons instead of 2. Orange sweet potatoes have more moisture, so this helps prevent soggy dough.

Add extra rice flour if needed, I added a few tablespoons plus more.

After mixing, if the dough is sticky or too soft, add 1–2 teaspoons of rice flour at a time until it firms up enough to shape. It should roll into a ball easily without sticking to your hands.

Optional flavor tweak:

Since orange sweet potatoes are sweeter, you can reduce sugar to 1 tablespoon if you want a more savory cracker — or keep it the same for a snacky-sweet bite.

Bake time may be 2–3 minutes longer

If your crackers are a little softer going in, they might need a bit more time to dry out and crisp fully. Just watch those edges!

Tip: The thinner the cracker the quicker it will bake and the crispier they will be.