Sweet Potatocarrot Dog Treats Recipes

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.

Steps:

• cut sweet potatoes and carrot into chunks, leave peels on.
• cook in 8 cups water until tender.
• process vegetables in food processer until pureed, using cooking water as needed.
• on last puree, add whole raw eggs with shells.
• pour mixture into clean dishpan, add sorbic acid and stir thoroughly.
• add dry oatmeal and stir until blended. let sit for 20 minutes.
• add flour in 4 cup increments , blending with spoon after each addition.
• near end will have to mix by hand.
• place dough in refrigerator for 2 hours.
• roll dough on flured surface to a 1/8" thickness, cut into desired shapes.
• bake cookies on cookie sheet at 325 degrees for 30 minutes, turn and bake for additional 30 minutes.
• let cool --
• store in ziploc bags.
• may refrigerate or freeze if desired.

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.

Steps:

• Preheat oven to 250°F.
• Wash the sweet potato or yam (the very orange type).
• Cut down the middle lengthwise.
• Then cut long lengthwise slices about 1/3 of an inch wide and place on a cookie sheet in a single layer.
• Bake in oven at 250 F for about 3 hours.
• This leaves them kind of chewy but you could also bake them a little longer to get them crunchy.