• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 500g sweet potatoes, scrubbed clean
  • 240g tapioca flour
  • 1½ tsp baking powder
  • 3/4 tsp monosodium glutamate
  • 3/4 tsp salt
  • 1½ tsp oil
  • 6-7 dried chillies, seeded and blended finely


  1. Cook sweet potatoes in a pot of boiling water until tender. Peel, then mash the potatoes. Mix in the rest of the ingredients until a smooth dough is formed.
  2. Divide dough into 3 equal portions. Roll each portion into a long sausage then arrange on a lightly oiled tray. Steam over medium heat for about 40-45 minutes.
  3. Remove and cool, then chill in the refrigerator for 2 days or until the roll is almost hard to the touch.
  4. Slice the roll thinly and sun-dry the pieces for 2-3 days until completely dry. Deep-fry the sweet potato crackers in medium hot oil until golden and crispy.

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