Ingredients
- 1 cup cooked and mashed sweet potato, cooled
- 1 cup oat flour (blended from old-fashioned rolled oats)
- 1 large egg
- ¼ teaspoon ground cinnamon, optional
- 1–2 tablespoons water, if needed
Optional Add-Ins
- 1 tablespoon ground flaxseed
- 2 tablespoons plain unsweetened Greek yogurt
- 1 tablespoon natural peanut butter (xylitol-free), for extra flavor
Instructions
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. A slightly lower oven temperature than a standard biscuit recipe helps these bites bake through gently without over-browning, since they’re cut so small.
Cook the sweet potato until completely tender, then mash it until smooth and let it cool fully before using it in the dough.
In a large bowl, combine the cooled mashed sweet potato, oat flour, egg, and cinnamon, if using. Mix until a soft, workable dough forms. If the dough feels too dry, add water a tablespoon at a time until it comes together.
Roll the dough out on a lightly floured surface to about ⅛ inch thick — thinner than a standard dog biscuit, since these are meant to be small, bite-sized training rewards. Use a pizza cutter or sharp knife to cut the dough into small squares or tiny rounds, roughly the size of a pea to a dime, depending on your dog’s size.
Arrange the tiny bites on the prepared baking sheet, leaving a little space between each one. Bake for 15 to 20 minutes, or until they’re firm and just lightly golden at the edges. Because these are so small, keep an eye on them toward the end of baking, since they can go from perfectly done to overly dry more quickly than a larger biscuit.
Transfer the bites to a wire rack and let them cool completely before using them for training or storing them.
- Prep Time: 15–20 minutes
- Cook Time: 15–20 minutes