Sweet Potato PB Biscuits
1/2 Cup Canned Pure Sweet Potato Puree
1 Heaping Tablespoon Peanut Butter (without xylitol)
2 Tablespoons Dry Milk Powder
8-9 Slices Martin’s Potato Bread or Butter Bread (pulsed into about 3 cups fresh breadcrumbs)
Preheat oven to 350 degrees F.
In a bowl, stir together the eggs, sweet potato puree, peanut butter, milk powder, and breadcrumbs, until the mixture just comes together.
On a lightly floured surface, spread out the mixture to be about ½-inch thick. Cut into mini shapes with cookie cutters. Gather the scraps, combine, roll and form more biscuits; repeat until all the mixture is used. (Alternately, you can spoon some of the mixture directly into the cookie cutter and press gently with your hands to conform it to the shape. Repeat with the remaining mixture.)
Place the biscuits 1 inch apart on a baking sheet greased with olive oil. Bake for 20 minutes, then turn over and bake until hardened, another 20 minutes. Let cool on the pan for 5 minutes.
Recipe adapted from: https://www.rachaelraymag.com/recipe/pup-kin-biscuits
*Note: Check with your vet to see if this recipe is suitable for your dog.