Preheat the oven to 300 degrees F. Combine all ingredients in a blender and process until smooth.
Pour the puree onto a parchment-lined baking sheet and spread to about 1/8″ thickness, then bake for 20 minutes.
Remove the crackers from the oven and use a butter knife to score them into 1-2″ squares depending on how large you want them. Return to the oven for 1 hour, rotating the pan once halfway through.
If needed, return them to the oven in 15-minute intervals until the sweet potato cooks through and the crackers are crisp. Along the way, remove any crackers that do cook all the way through to avoid burning them.