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Sweet Potato Dog Biscuits


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Rate this recipe 4.5/5 (23 Votes)


  • 1 cup of canned sweet potato (you can sub fresh if you want)
  • 1 3/4 cups whole wheat flour, brown rice flour, or gluten free flour
  • 1 egg (beaten)


Adapted from


Step 1

If using fresh sweet potatoes:
Heat oven to 400 degrees F. Pierce the sweet potato several times with the tines of a fork.
Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
Transfer to cooling rack.
Reduce oven to 350 degrees F and line a baking sheet with parchment paper.

When cool enough to handle, cut the potato lengthwise and use a spoon to carefully scoop out the insides; discarding the skin.
Puree the sweet potatoes in a food processor until completely smooth.

In a large bowl, whisk together the flour and flaxseed meal.
Remove about 1 tablespoons of the egg to a separate cup.

Add the sweet potato puree and remaining beaten egg to the dry ingredients and mix until a dough forms.

Transfer to a work surface and roll the dough into a 1/2-inch-thick rectangle.
Cut mixture using a canine-themed cookie cutter and place on a prepared cookie sheet.
Brush with the remaining 1 tablespoon beaten egg.
Bake for 25-35 minutes, or until golden brown.
Remove to cooling racks and allow to cool completely before storing in an airtight container.

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