Using the KitchenAid Mixer’s regular mixing attachment, mix the butter into the flour mixture until it becomes a coarse meal texture like this:
Switch your KitchenAid Mixer’s regular mixing attachment to the dough hook attachment instead. Add the sweet potato puree and let it stir until it turns into one big clump like this.
Roll it into a ball using your hands. Divide dough into 4 pieces. For easier rolling, wrap it in wax paper and chill for 1/2 hour.
Turn out onto a lightly floured surface and and roll each very thin. Seriously, as thin as you can roll it. If you can use rolling pin rings you’ll be in better shape than I was – you’ve got to make sure it’s all even so the crackers all bake evenly.
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.
You can sprinkle with salt, sesame seeds and a little cayenne, if desired. I skip it for the kid crackers.
Bake in a preheated 350 F oven on an ungreased parchment paper-lined jelly roll pan or cookie sheet for 10 minutes until bottoms are slightly browned.
Turn over and bake until they’re crispy. The original recipe says 3-4 minutes more but mine are always another 8-12 or so …maybe it’s my cheap-o oven.
Recepie taken from here