Ingredients
- 1 cup cooked and mashed sweet potato, cooled
- 2 cups old-fashioned rolled oats
- 1 large egg
- 1 cup whole-wheat flour
- 1–3 tablespoons water, if needed
Optional Add-Ins
- ¼ teaspoon ground cinnamon
- 1 tablespoon ground flaxseed
- 2 tablespoons unsweetened applesauce
- ¼ cup finely shredded carrots
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cook the sweet potato until completely tender, then mash it until smooth and let it cool. It’s important that the sweet potato has cooled before mixing it into the dough, since adding it while still hot can partially cook the egg prematurely.
In a large bowl, combine the cooled mashed sweet potato, oats, egg, and whole-wheat flour. Mix until a firm, workable dough forms. If the dough feels too dry or crumbly, add water a tablespoon at a time. If it’s too sticky, work in a little extra flour.
Roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thick. Cut into bone shapes using a cookie cutter, and arrange the pieces on the prepared baking sheet.
Bake for 22 to 28 minutes, or until the biscuits are firm and lightly golden around the edges. For extra-crunchy biscuits, turn off the oven once baking is done and leave the biscuits inside for another 20 to 30 minutes as the oven cools. This gradual drying-out period gives them a firmer, crunchier bite.
Transfer the biscuits to a wire rack and let them cool completely before serving. Full cooling also helps them firm up to their final crunchy texture.