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Merriment Design

DIY projects, crafts, free sewing patterns and printables that look handmade, not homemade

Home / Recipes / Sweet potato crackers recipe – easy, healthy recipe fo ...

Sweet potato crackers recipe – easy, healthy recipe for kids

February 1, 2011 by Kathy

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Sweet potato crackrs recipe

Try this delicious sweet potato crackers recipe! I’ve been making this sweet potato crackers recipe again and again since Thanksgiving’s sweet potato leftovers and I think it’s high time I passed along this yummy kid-friendly recipe.

Toddler holding rolling pin

Elise has become my official cracker-making helper and #1 taste taster and she loves them! I couldn’t even take these photos without her reaching into the sweet potato crackers bowl and dipping her little hand into my shot…

Kid grabbing potato crackers

Once you make these easy, healthy-esque sweet potato crackers, you’ll be floored at how few ingredients are in a box of store-bought crackers. You’re truly paying for packaging.

Heart cookie cutter rolled cracker dough

I found a sweet potato crackers recipe from the North Carolina Sweet Potato Commission and tinkered and tested and made some ingredient changes. This kid-friendly sweet potato crackers recipe is so good …you can’t even tell that these sweet potato crackers have vegetables in them. I love eating them, and my little recipe taster Elise totally agrees.

Toddler eating sweet potato crackers

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Ingredient for making this sweet potato crackers recipe:

Makes the equivalent of about one box of crackers. Recipe adapted from the North Carolina Sweet Potato Commission.

1-1/2 to 2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
3 tablespoons unsalted butter (or solid coconut oil)
1 cup of sweet potato puree (about 1 large sweet potato, see directions below)
Coarse salt for sprinkling on top

Optional spices for more flavor (choose one): 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon, or 1/2 teaspoon ground ginger

NOTE: After reader feedback and re-testing, I drastically lowered the baking powder amount to 1/2 teaspoon. The original North Carolina recipe uses way too much!

++++

Supplies for making this sweet potato crackers recipe:

  • KitchenAid Mixer
  • Rolling pin with rolling pin rings
  • Heart Cookie Cutters or other mini cookie cutters
  • Jelly roll pans
  • Parchment Paper
  • Airtight storage container
  • Wire rack
  • Silicon ice cube tray and Ziploc freezer bags (to freeze extra puree to store for the next batch)

++++

Recipe for baking this sweet potato crackers recipe:

Step 1: Prepare the sweet potato puree

The original recipe suggests boiling the sweet potato in water. I like to peel the sweet potato, cut it into cubes, and steam it in my steamer until very soft. Or you can roast it in a 400-degree oven for about 45-50 minutes. Roasting is easy: Place a potato on an aluminum-foil-lined jelly roll pan and that’s it. You can bake it while you’re making other food, and roast more than one potato and freeze the purée in silicone ice cube trays, store it in Ziploc freezer bags, and then just thaw it whenever you want to make some crackers (I learned this trick from making Elise’s baby food purees).

Let the cooked sweet potato cool, remove the skin, and place the flesh in a food processor. Blend until smooth. You may need to add a little bit of water. Try to not add too much water, though. I’d start with less than a tablespoon and continue to add by tablespoons until you get a puree.

Set the cooled sweet potato puree aside. You will need 1 cup of sweet potato purée.

Step 2: Mix butter (or solid coconut oil) with flour

Sift 1-1/2 cups of the flour, baking powder, and salt together into a large bowl or KitchenAid Mixer. Cut the butter into small pieces and sprinkle on top of the flour. Using the KitchenAid Mixer’s regular mixing attachment (or by rubbing it between your fingers), mix the butter into the flour mixture until it becomes a coarse meal texture like this:

Mixing flour and butter for sweet potato crackers

Step 3: Add sweet potato puree and let rest

Switch your KitchenAid Mixer’s regular mixing attachment to the dough hook attachment. Add the sweet potato puree and let it stir until it turns into one big clump like this.

Mixing sweet potato crackers dough with a dough hook

The amount of flour needed to make the dough varies on how much water is in your sweet potato puree. Add up to 1/2 cup more flour if needed to make a dough. Roll the cracker dough into a ball using your hands. Divide dough into 4 pieces and flatten into discs. Chill in a covered bowl for 30 minutes for easier rolling, or wrap the discs in plastic wrap if you plan to chill for longer.

Baking sweet potato crackers

Step 4: Roll out and cut sweet potato crackers using cookie cutters

Turn out the sweet potato cracker dough onto a lightly floured surface and roll each very thin. Seriously, as thin as you can roll it. If you can use rolling pin rings then you should use the thinnest rings and then roll it even a bit thinner. THIN!! Try to ensure that you roll the dough out evenly so that the sweet potato crackers bake evenly, too.

Cut using small cookie cutters. Here I’m using heart cookie cutters but I’ve also used these great mini-cookie cutters. Place on a jelly roll pan or cookie sheet lined with parchment paper. Short on time? Then just slice the crackers into rectangles with a pizza cutter.

Heart cookie cutter rolled cracker dough

You can sprinkle with salt, sesame seeds and a little cayenne, if desired. I skip it for the kid crackers.

Step 5: Bake sweet potato crackers

Bake in a preheated 350-F degree oven on an ungreased parchment paper-lined jelly roll pan or cookie sheet for 10 minutes until bottoms are slightly browned.

Sweet potato crackers baking in the oven

Flip them over and bake until they’re crispy, another 8-12 minutes. You want them to be crispy, not chewy. Just don’t let them get too brown. Be sure to keep an eye on them because they can go from done to burned pretty quickly.

Heart-shaped sweet potato crackers recipe

Here’s what the sweet potato crackers look like when they’re done:

Sweet potato crackers baked in the oven

Cool on a wire rack before storing in an airtight container. Remember there aren’t any preservatives in these crackers so you should probably snack them up within a week. Here comes Elise again to grab some crackers from my photoshoot!

Toddler grabbing sweet potato cracker

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Be sure to pin this Sweet Potato Crackers recipe for later

Sweet potato crackers recipe

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Filed Under: Baby & Kids, Kid-friendly Recipes, Popular, Recipes, Snack Recipes, Thanksgiving

About Kathy

I'm Kathy, maker of things and Chicago mom who likes simple and clever DIYs that look handmade, not homemade. I like sewing, printables, handmade birthdays, holiday decor and easy cakes. See my work at HGTV, DIY Network, Apartment Therapy, DesignSponge, more. ✂️

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Comments

  1. 1

    homepodge says

    February 5, 2011 at 2:54 pm

    These look delicious… the perfect healthy treat for little ones! Thanks for sharing the recipe!!

  2. 2

    Dina says

    February 6, 2011 at 5:51 pm

    I’ve heard such wonderful things about the nutritional value in sweet potatoes. I must give your recipe a try!

  3. 3

    Carrie says

    February 11, 2011 at 12:08 pm

    I have a baking cookbook that suggests using a pasta roller to make crackers. I have made wheat thins, graham crackers and cornbread crackers using a pasta roller. It works great, though you have to make adjustments as you go to make sure the dough is not too wet or dry so that it goes through properly. My little one loves sweet potatoes, so I will have to give this a try. Thanks for sharing.

    • 4

      Kathy Beymer says

      February 14, 2011 at 12:34 pm

      Hi Carrie, using a pasta roller is a great suggestion. I got one for my husband a few years back and, well, it’s still in the box. I’ll have to break it out. Thanks!

  4. 5

    Cristina says

    February 14, 2011 at 7:26 pm

    I made these and they are great! My very picky 2 1/2 year old LOVED them! He (no joke) ate 1/3 of the crackers that I made! I probably shouldn’t have let him eat that many especially b/c he didn’t touch his dinner about 1.5 hours later. Anyway, I substituted half of the flour with white whole wheat flour – it was great and an added benefit of a bit more nutrition. You definitely need to use small cookie cutters – I used some bigger heart shaped ones for V-day and they didn’t turn out as crispy. The only small negative I have is that the recipe calls for a lot of baking powder – which gives it a slight aftertaste – but obviously my boys didn’t care at all! Just one questions – what is the 1t of sugar for? Thanks so much for posting this recipe!

    • 6

      Kathy Beymer says

      February 15, 2011 at 12:27 pm

      Hi Cristina, that’s great! Glad that he liked them and doesn’t it feel good to sneak in some veggies? Good feedback on the powder taste. I may try a combo of baking soda and baking powder next time to try to see if that helps. And you can totally skip the sugar if you’d like for a more savory cracker. I like sweet crackers …bad, I know, and am probably tainting Elise (sorry dolly!) so feel free to skip as desired. Enjoy!

  5. 7

    Amanda says

    February 22, 2011 at 3:22 pm

    I just made these and they are great! My 9 month old loved them! And even my husband, who thinks sweet potatoes are death, liked them! I had a hard time getting them REALLY thin but oh well. Thanks for a great recipe!!

  6. 8

    elizabeth c. says

    March 3, 2011 at 4:01 pm

    hi! i am excited to try these….i just made my puree…but mine is really pale….more yellow than orange…they said they were sweet potatoes….?

    • 9

      Kathy Beymer says

      March 4, 2011 at 1:38 pm

      @Elizabeth, hmm, I dunno, maybe it’s a variety of sweet potatoes that’s more yellow? Ours is usually orange orange orange.

  7. 10

    Luciana says

    March 6, 2011 at 7:16 pm

    Hi I made them today and they didnt taste good…actually I could not even eat them I guess when you said 2 tablespoons of baking podwer you did mean teaspoons…thanks anyway

    • 11

      Kathy Beymer says

      March 8, 2011 at 9:07 am

      Dang, Luciana! Bummer. I checked the original recipe and it does say tablespoons which I didn’t alter but now I’m wondering what would happen if it was backed down?

  8. 12

    Pumpkinbear says

    April 14, 2011 at 11:20 am

    I’m not a gigantic fan of sweet potatoes, even though I know that they’re SO healthy, so I’m definitely going to try out this recipe. Perhaps I’ll successfully sneak some sweet potatoes into my own diet!

    • 13

      Kathy Beymer says

      April 15, 2011 at 10:21 pm

      Hey @pumpkinbear, I’m curious what you’ll think of these when you make them! Keep me posted.

  9. 14

    Luciana says

    April 18, 2011 at 9:17 pm

    well I will try make it again…but I really think it was the baking powder cause we could not taste the sweet potato well but the baking powder we did. Also I will change the brand of baking powder maybe is it. Thanks

  10. 15

    Jennifer says

    April 26, 2011 at 7:42 am

    Holy sweet potato! I can eat these potatos all the time so I am so making this recipe. Thanks for sharing:)

  11. 16

    Carrie says

    April 26, 2011 at 9:08 am

    These look so yummy and I’m sure my boys would enjoy them because they love crackers!

  12. 17

    Lindsay says

    April 26, 2011 at 10:36 am

    YUMMM! I am a big advocate of healthy snacks! What a wonderful recipe. Bookmarking it now!

    Delighted Momma

  13. 18

    Cristina says

    May 8, 2011 at 2:36 pm

    I made these for the 2nd time, it is MUCH better with the reduced amount of baking soda! I got some smaller cookie cutters that I didn’t have last time – and they were done faster. My first batch were overdone so they had to be tossed 🙁 I eventually got the timing right to where it was not chewy, but crispy, but not too dark – 9 min on one side, then 6 min on the other side. Thanks again!

  14. 19

    Mary says

    May 24, 2011 at 11:29 pm

    These are so yummy! Thank you so much for sharing.

    I’m new to baking… well, new to the kitchen in general… but I was having a problem with how sticky the dough was. It kept sticking to my make shift rolling pin and the counter. I put the dough on a ‘lightly floured surface’ but still had problems. They tasted great but were a hastle to get onto the baking sheet. Any ideas?

  15. 20

    Micah says

    June 17, 2011 at 1:45 pm

    Hi! The original recipe calls for milk, but you don’t mention it here… Just wondering if that was an adjustment you made or not (to leave it out). These look really great, but I wanted to ask the question before I make them. Thanks!! 🙂

    • 21

      Kathy Beymer says

      June 17, 2011 at 1:49 pm

      Hi Micah, the first time I made them I left out the milk because we were out and it worked out fine, in fact the dough was a little sticky when I rolled it (so I had to add some flour to the rolling surface and pin until it was easy enough to roll) so I decided to leave it out going forward. I would love to hear if you find the same?

  16. 22

    jen says

    July 2, 2011 at 9:20 am

    I am looking forward to baking these up this week for my 11month old (who loves finger foods and I love the healthy stuff for her!)

  17. 23

    Julia says

    November 29, 2011 at 7:52 am

    Bardzo mi się podoba Twój blog / I very like your blog. Przepis jest super/ Recipe is super 🙂

  18. 24

    Healthiful Balance says

    April 12, 2012 at 7:16 am

    I saw these on Pinterest and just had to stop by! I’ve never made sweet potato crackers before but they look SO SO good! Thanks so much for sharing the recipe. 🙂

  19. 25

    Melissa says

    August 10, 2012 at 2:49 pm

    I am so excited to have found this recipe but I need to make a few adjustments as my son has allergies to milk protein so I have to use dairy free butter as well he has a gluten intolerance so I think I will try making this with brown rice flour and see how it works. I also bought potato flour but not sure if that will work or not so will try with brown rice flour first. I bought some great mini cookie cutters at Michaels.

    • 26

      Kathy Beymer says

      August 10, 2012 at 3:16 pm

      Hi Melissa, those adjustments sound interesting so let me know how they turn out. Also if you need help identifying a good gluten free flour, go check out my friend Heather’s site yumuniverse.com …she is a cracker queen so would probably have some options for you to try. Enjoy!

  20. 27

    Melissa says

    August 12, 2012 at 3:34 pm

    Dough is sooooo sticky. It was driving me crazy lol. Also when I went to pull them out I burnt myself cuz they slid off my sheet and after all that hassle of sticky dough I didn’t want to lose all of them and ended up burning myself lol. ANyway I only did a small amount of the dough to see how they turned out and if he even eats them cuz I’m not going through the hassle if he won’t even eat them lol.

  21. 28

    sarah says

    January 14, 2013 at 2:34 pm

    These were delicious and so easy to make! I will admit that by the end I rolled the dough out and instead of using the cute fish and duck cookie cutters I took out the pizza roller and make squares – so much faster and the kids couldn’t have cared less about the shape – they gobbled them up! thrilled to have an easy way to sneak more veggies in their school lunches. I’m excited to try this with other veggie purees – thinking carrot, beets and butternut squash is next on the list.

  22. 29

    Moogaroon says

    January 23, 2013 at 10:42 am

    Making this right now – so easy to put together in food processor! Literally 5 minutes to make dough. Put dry ingredients in, wurr it together, then add fat of your choice – I used coconut oil – wurr it again. Then add sweet potato – wurr it till it comes together into a dough ball. I also changed it up here, and added some minced sprouted grains to the sweet potato, but kept the total quantity the same (1 cup). Wish me luck – I hope it isn’t too sticky to roll out 😉

  23. 30

    Erika says

    February 1, 2013 at 3:12 pm

    I made these with different baby food veggies- one batch with sweet potato and another with a garden vegetable blend. I had so much pureed baby food that we didn’t use because we ended up doing baby led weaning. I was trying to find something to use up the tons of containers of baby food I had in the pantry. They turned out great, kept very well in the airtight container I stored them in, and my 1 year old LOVED them.

    • 31

      Kathy Beymer says

      February 1, 2013 at 4:00 pm

      Erika, this is very cool. And smart! Did you just substitute out the same amount of baby food? I love love shortcuts.

  24. 32

    ChristyLou says

    March 29, 2013 at 3:17 pm

    If dough is sticky, put wax paper on the surface and then place dough on sheet 1 of wax paper. Put sheet 2 of wax paper over dough and roll on top of sheet 2. It won’t stick to wax paper

    • 33

      Kathy Beymer says

      April 8, 2013 at 9:13 pm

      Hi ChristyLou, that’s a smart tip. Thanks for sharing!

  25. 34

    Kim says

    March 30, 2013 at 12:17 pm

    A couple of suggestions: If you don’t have a pastry ring, you can use a wooden yardstick that has been cut in half. That should be pretty close to the thickness you would be looking for.

    Also, if you are like me, when we go out to a steak place, I often get too much food because of the amount in the servings. I always order a baked sweet potato as my side-plain and ask for a to go box for it. I then have breakfast for the next day (Mmmm cold is the best!) or the beginnings of some baked goodness like these crackers. Have you ever tried sweet potato waffles? Delish!

    • 35

      Kathy Beymer says

      April 8, 2013 at 9:09 pm

      Hi Kim, these are great suggestions! Ordering a baked potato is genius. I haven’t tried sweet potato waffles, wanna point me to a good recipe?

  26. 36

    Hannah says

    April 1, 2013 at 8:02 pm

    I used squash puree. Worked out great

    • 37

      Kathy Beymer says

      April 8, 2013 at 9:07 pm

      Hi Hannah, squash puree sounds good. I’ll have to try that. Thanks for sharing!

  27. 38

    mags says

    July 20, 2013 at 3:45 pm

    hi fantastic crackers 🙂 .. this is my second time making it… but quick question… can you make a big batch of these and freeze them? thank you

    • 39

      Kathy Beymer says

      July 22, 2013 at 3:50 pm

      Hi Mags, that’s a great question. I’m going to reach out to the Sweet Potato Commission and will keep you posted. Aren’t they yummy? Can’t believe how easy they are to make.

    • 40

      Kathy Beymer says

      July 29, 2013 at 2:43 pm

      Hey Mags, I contacted the North Carolina Sweet Potatoes @Sweet_Taters on twitter and they said they can’t see any reason why you coudln’t freeze the dough for a short period of time. Let me know how it goes!

  28. 41

    Marjorie says

    December 9, 2013 at 8:06 am

    Just wanted to let you know, the link to North Carolina Sweet Potato Commission’s Snappy Sweet Potato Crackers no longer works. It says “Page not found”.

    Also, I can’t wait to give these a try. My 20 month old is intolerant to MANY fruits and veg (and dairy) but sweet potatoes are on the Yes list. Thank you!

  29. 42

    Beth says

    February 14, 2014 at 5:51 am

    Just made these for my sweet-potato-loving husband as a savory Valentine. They were a big hit with us both!
    I have the Joseph rolling pin with rings on the side and was able to roll them out verrry thin, but mine still came out with quite a lot of air bubbles, some almost as though they were mini pita bread hearts with two sides and a pillow center. Still scrumptious, but I’m wondering what I could do to make them just one-layered and very crispy.
    Perhaps less baking powder?

    • 43

      Kathy Beymer says

      February 19, 2014 at 2:53 pm

      Hi Beth, thanks for your comment! I’m glad they tasted good for your husband’s Valentine’s Day gift. I think it would be worth trying less baking powder, maybe just 1 teaspoon. Someday I should experiment with no baking powder just to see what happens! If you try it please let me know.

  30. 44

    Chelsea says

    March 22, 2014 at 9:23 am

    Has anyone tried adding veggies to the sweet potato? My daughter loves these and I want to change them up a bit. I was thinking brocolli, will it work?

    • 45

      Kathy Beymer says

      March 25, 2014 at 4:02 pm

      I haven’t tried broccoli. I bet it would work as long as it doesn’t make the puree too watery – you may need to add a bit of flour to compensate. Let me know if you try it!

  31. 46

    Ratherbebaking says

    April 30, 2014 at 7:47 pm

    Has anyone tried using wheat flour?

    • 47

      Kathy Beymer says

      May 1, 2014 at 6:01 pm

      I haven’t but now that you mention it I’d like to try it! If you get to it before I do, let me know how it works.

  32. 48

    ratherbebaking says

    May 1, 2014 at 6:35 pm

    I made them last night using 1c. AP flour and 1/2 cup course ground wheat and they turned out great. I will definitely make again.

    • 49

      Kathy Beymer says

      May 2, 2014 at 5:43 pm

      Great to hear! I want to try that now, so smart.

  33. 50

    Melissa says

    June 9, 2014 at 4:33 pm

    Made these today, they are amazing ❤️❤️

  34. 51

    Pam says

    August 8, 2014 at 2:17 pm

    Just made these with avocado instead of sweet potatoe and they turned out great!!

    • 52

      Kathy Beymer says

      August 12, 2014 at 10:58 pm

      Pam, that sounds cool. Did you substitute the same amount of avocado for sweet potato? I’m so curious to try this out!

  35. 53

    Vid says

    August 11, 2014 at 3:31 pm

    Very nice.. Looks yummy.. I am going to give it a try.Sweet potato and Avacado was my daughters favorite when i introduced her first. But now she doesn’t like that. I will introduce her as cracker. She will be one in a week and has two lower teeth. I pretty much give her everything. She chew and eat. But sometimes she pukes everything at the end.Just wondering if she can eat this?

  36. 54

    Pam says

    August 13, 2014 at 9:43 am

    Hi! I did use the same amount of avocado. Unfortunately after everything was said and done, the taste wasn’t that great. If I tried that again I might add applesauce too or something sweet to improve the taste. My toddler will nibble on them but won’t eat them like a store bought cracker. I’m excited to try the actual sweet potato as I’m thinking this one will taste much better:)

  37. 55

    ginger g says

    September 22, 2014 at 7:50 pm

    I don’t see a clickable link for a “print friendly” version (less all the pictures and commentary)?? Am I missing it here somewhere?

    • 56

      Kathy Beymer says

      September 25, 2014 at 8:46 pm

      Hi Ginger, I’m hoping to redesign my site soon with a print friendly version feature. Thanks for the suggestion!

  38. 57

    Ann Reid says

    October 20, 2014 at 11:54 am

    Major league sweet potato lovers in my house, so I’ll be trying these with nut flour and Stevia, since we’re also grain and sugar free.
    The cookies AND the baby, are adorable!!!

  39. 58

    anne says

    October 22, 2014 at 6:37 pm

    Made these for my 18 month old, who’s not a fan of sweet potatoes. She couldn’t get enough. I substituted the sugar for honey and next time will add some spice. They were delicious. Thanks for sharing.

  40. 59

    Vic says

    February 12, 2015 at 1:07 pm

    My dough came out wet and sticky, what did I do wrong?

  41. 60

    Katie says

    February 24, 2015 at 6:42 pm

    I was looking for a use for all of the extra sweet potato puree I had from making my daughters baby food today and I came across this recipe. They were delicious. I added a squeeze of honey too! I didn’t roll them as thin as I should have so they puffed up a bit and were more soft than crunchy. Still very tasty though 🙂

  42. 61

    SolarCat says

    September 25, 2015 at 9:18 am

    Do you think these would work with pumpkin puree?

  43. 62

    Dianam says

    December 21, 2015 at 4:06 pm

    Hi! Your crackers look delicious but… how many grams is a cup? Heeeeelp I want to make them so much, and as I’m European, I’ve no idea about a cup’s quantity 🙁

    • 63

      Kathy Beymer says

      December 21, 2015 at 6:24 pm

      Hi Dianam! Try this online calculator: http://www.convertunits.com/from/grams/to/cups It looks like 1-1/2 cups is 355 grams. I hope that helps, and happy cracker baking!

  44. 64

    Dianam says

    December 22, 2015 at 1:35 pm

    Oh my God, I’ve checked yesterday and I’ve found that 1,5 cup correspond to 180 grams! Hahahaha! Ok then, thanks for your answer anyway and I think I’ll just add the flour little by little… I’m so afraid that the dough won’t have the right texture 🙁 Should the dough be harder than a pizza dough, for example?

    • 65

      Kathy Beymer says

      December 23, 2015 at 8:33 am

      Oh dear! Yeah, I don’t know the metric system at all, can you tell?? 😀 Anyway, glad you caught that it is 180 grams! The dough should be more like a stiff sugar cookie dough. Let me know how it goes! You can tag me on instagram at kathybeymer or at facebook.com/merrimentdesign

  45. 66

    Betsy says

    February 7, 2016 at 8:37 am

    Made these once and they turned out great. I used a mixture of brown rice and teff flour. I didn’t bake them all at once, did one round each day over a few days. But just now I went to bake off a batch and after being in the refrigerator for 2 days- just couldn’t find the time to bake them – the dough looks darker brown on the outside. Only recipe change was white whole wheat flour this time around. Worried they spoiled. Thoughts?

    • 67

      Kathy Beymer says

      February 7, 2016 at 9:16 am

      Hmm, interesting, is the dough brown all the way through or just on the outside? Was it dark when you made them two days ago or did it turn darker in the fridge? Sweet potato shouldn’t turn brown like normal potatoes so this is a puzzler.

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    "Easy to personalize and wonderful crisp image"

  • Melissa Rassi, etsy purchaserMelissa Rassi, etsy purchaserStar Wars Parody Opening Crawl Stair Risers Signs

    "This item is so clever! I knew I had to have it for my son's Star Wars birthday party. The download was simple and easy to modify with my own text changes. The instructions on how to get it printed at FedEx Office were easy to follow. Thank you so much for this great item! Easiest party decoration I ever made!"

  • Monica Mora-Handlos, etsy purchaserMonica Mora-Handlos, etsy purchaserPrintable Super Hero birthday banner and iron-on

    "This was just what I needed to make a superhero shirt for my husband's birthday party. He loved it!! Thanks for the great digital file!"

  • Emma Wilson, etsy purchaserEmma Wilson, etsy purchaserpersonalized construction t-shirt iron on printable PDF

    "Thrilled to bits with my boys personalised birthday party t-shirt! Fantastic design and very clear instructions, thank you."

  • Jen White, etsy purchaserJen White, etsy purchaserpurchased personalized milestone postcards

    "I don't think there is a nicer person in the world to work with! Such a beautiful job and everything explained in detail! Thank you!"

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