Sweet Potato Dog Treats Recipes
SWEET POTATO DOG TREATS
Provided by Valerie Bertinelli
Time 3h15m
Yield makes approximately 40 treats
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Poke the sweet potatoes all over with a fork and wrap in foil. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Unwrap and let cool completely.
- Scoop the insides of the potatoes into a bowl and mash with the back of a fork (you will need 1 3/4 cups of the puree). Stir the chicken bouillon into 1 cup of hot water and add to the potatoes; whisk until smooth. Stir in the oat flour, rolled oats and baking soda until a dough forms. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
- Adjust the oven temperature to 350 degrees F. Line 2 baking sheets with parchment paper.
- Lightly flour a clean work surface with oat flour. Divide the dough in half and roll out 1/8-inch thick. Use a 3-inch dog-bone-shaped cookie cutter to cut out the treats. Gather the scraps and re-roll the dough as many times as necessary. Lay the treats on the prepared baking sheets; they can be very close together.
- Bake until deep golden brown and crisp, 25 to 30 minutes. Remove from the oven and let cool completely before feeding to your dog. Store in an airtight container at room temperature for 4 to 5 days.
SUPER SIMPLE SWEET POTATO DOG TREATS
I prefer to make my dogs their own treats so I know exactly what is in them. My dogs go crazy for these simple sweet potato treats.
Provided by CookinBug
Categories Everyday Cooking More Meal Ideas Recipes Pet Food Recipes Pet Treat Recipes
Time 1h
Yield 32
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prick sweet potato several times with a fork.
- Heat sweet potato in a microwave on high until tender, about 6 minutes. Cut potato in half and scoop flesh out of the skin into a bowl; discard skin. Mash potato with a fork or potato masher and transfer about 1 cup to a large bowl. Save any remaining sweet potato for another use.
- Mix whole wheat flour, applesauce, and eggs in the large bowl with the sweet potato until a dough forms. Turn dough out on a well-floured surface and roll dough to about 1/2-inch thick. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet.
- Bake until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 8.5 g, Cholesterol 11.6 mg, Fat 0.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 8.8 mg, Sugar 0.6 g
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- First, you’ll need to wash the sweet potato. Keep in mind that you can use multiple potatoes, I just used one for the purpose of this recipe demonstration.
- Slice the potato very thin. I try to keep my slices between 1/10″-1/8″. The thicker you slice them, the longer it will take to dehydrate the treats.
- Place the slices on a cookie sheet lined with parchment paper. If you’d like to, you can top the slices with a coat of melted coconut oil or raw honey. You could also sprinkle them with cinnamon and/or turmeric. You can also leave the sweet potato slices plain.
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