1/2 cup pureed jewel yam (peel and cube one medium yam and steam until fork tender, then put into a food processor)
1 tsp sea salt
1 1/2 cup tapioca flour (plus 1/4 cup extra for working with the dough at the end)
1/4 cup lard, melted (or avocado oil, coconut oil, butter, or ghee)
1/4 cup coconut milk (or almond milk)
Preheat the oven for 400 degrees.
Have a silicone baking mat or parchment prepared on a cookie sheet.
Combine the mashed yam, salt, and tapioca flour in a large bowl. Use a mixer or your hands to break apart the yam and combine with the flour.
In a separate bowl, beat the egg, lard, and milk together.
Combine the wet and dry ingredients with a mixer or a spoon.
Transfer the dough to the baking mat/parchment paper. Have your extra tapioca on hand. If the dough is too sticky to work with, use a bit of the tapioca flour.
With your hands or a rolling pin (I found hands to be easier), flatten the dough and spread into a large piece. You can do this between two pieces of parchment. It should only be about 1/8 of an inch in thickness (or less).
Score the dough so that you are creating squares for crackers. With a fork, poke each “cracker”.
Bake for 15 minutes. If the crackers start to brown, it is time to take them out. They are done when they just start to brown. If only the edge crackers are brown, you can remove them and put the pan back into the oven. Allow them to cool, and break them apart.