Wash the sweet potato, peel, cover in wrap and then microwave. Add 2 tablespoons of milk and mash.
Add the butter and tempura flour and mix until no longer powdery. If you leave the butter out at room temperature, it'll be easier to mix.
Roll out the dough to 2 mm thick. Shake salt all over. If you put the dough in a plastic bag and roll it out, it'll be easier.
Cut into 3 mm wide strips and bake in the oven at 180℃ for about 15 minutes. If cutting them thinly is too much work, then make crackers.
Line up leaving enough space in between, like when making cookies or cream puffs.
You can adjust the stiffness with the quantity of butter. If you prefer the end result to be softer, increase the amount of butter.
Story Behind this Recipe
I got a lot of sweet potatoes... Sweets are nice sometimes, aren't they?
When microwaving the sweet potato, doing so on a low setting (200 W) slowly helps to bring out the sweetness. If you have a pizza cutter, use that to cut the dough easily. When baking in an oven , to avoid burning, cover with aluminum foil midway through and bake for 8 to 9 minutes.