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In a large bowl, combine sweet potato puree, cheese, butter, salt, garlic powder, and paprika. Stir to combine.
Add the flour, and stir until a dough forms. You can add a bit more flour if the dough is too wet, or a little bit of water if it's too dry.
Wrap the dough in a cling wrap and freeze for 30 minutes, or refrigerate for at least an hour if you aren't making the crackers right away.
Preheat the oven to 350 degrees F. Sprinkle a rolling pin with flour and roll the dough on top of parchment paper until it's about ⅛ inch thick.
Slice into 1x1 inch squares, then poke a hole at the center of each square with a toothpick.
Transfer the squares to a baking sheet lined with parchment paper, making sure they don't touch each other. Bake for 28-33 minutes until puffed and golden, turning the pan halfway through. Cool completely, and enjoy!