With Christmas behind us, it’s time to look forward to the new year, 2018.
In the next year, I hope to share more recipes healthy, sweet, savory, and delicious recipes, like these Sweet Potato Rosemary Thin Breadsticks.
Savory never tasted so good in one bite.
I created this recipe using Herbs De Provence, another deliciously flavored sea salt from San Francisco Salt Company.
After making my Savory Mustard Dill Twists & Biscuits, I played with the recipe to try to get them crispy like a cracker.
That’s how I came up with this recipe.
Instead of twisting the dough and using parchment paper, I laid the dough flat on a greased cookie sheet, turned them over after baking for 8 to 10 minutes, and continued baking for another 6 to 8 minutes.
I also rolled the dough thinner and used baking soda instead of baking powder, hoping for a crispier breadstick. It helped as they did turn out crispier than my Savory Mustard Dill Twists & Biscuits.
Made with San Francisco Salt Company’s Herbs De Provence Sea Salt along with fresh rosemary from my garden, thyme, and oregano, these Sweet Potato Rosemary Thin Breadsticks burst with flavor in each bite.
They’re delicious as a snack, served with a salad, or as an appetizer by themselves or with cheese.
Did I mention how easy they are to make? Even if you don’t have a food processor or stand mixer, you can make the dough for these breadsticks under ten minutes. No yeast or rising times involved!
Which gives you more time to put towards your New Year’s resolutions!
And before we get to the recipe, I want to congratulate Elena, who was the winner of my EatSmart Precision Elite Digital Kitchen Scale raffle!
Congratulations Elena! And many thanks to all who entered!
Wishing y’all a Happy New Year 2018!
As always, if you do make these Sweet Potato Rosemary Thin Breadsticks, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!
- 1 and 1/2 cups all-purpose flour
- 2 and 1/2 teaspoons onion powder
- 2 teaspoons SF Salt Co Herbs De Provence Sea Salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking soda
- 1 Tablespoon fresh chopped rosemary
- Flesh of 1 cooked sweet potato, mashed
- 4 Tablespoons extra virgin olive oil
- 5 Tablespoons whole milk
- 2-3 Tablespoons sharp cheddar cheese
- Preheat oven to 350F degrees.
- Lightly grease cookie sheets with olive oil. Wipe off any excess with dry paper towel.
- Place all dry ingredients and chopped rosemary into a large mixing bowl. Stirring with a fork, mix together 2 to 3 times.
- Add mashed sweet potato, EVOO, milk, and cheddar cheese to dry ingredients. Beat until all ingredients are mixed.
- Remove dough from bowl and place onto a clean, flat, lightly floured surface. Roll dough out until dough it is about 1/8" thick.
- Using a pizza cutter, cut the dough into long strips about 6 to 8 inches long.
- Gently lift strips up and place onto prepared cookie sheet.
- Bake for 8 to 10 minutes. Remove pan from oven and flip breadsticks over. Place back into oven and bake for another 6 to 8 minutes, or until lightly browned. Keep a close eye on the second bake. Sometimes ovens will become hotter the longer they are on, thus shortening baking times.
- Remove from oven and transfer to wire rack until cooled completely.
- Store in an airtight container for up to one week.
- Best served warm.
Disclaimer ~ No monies were exchanged between SF Salt Co and myself. I received a sample of SF Salt Co Herbs De Provence Sea Salt for use in a recipe. As always, recipe, opinions, and statements are 100% my own.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.