1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this prevents sticking disasters!
2. In a large bowl, mix mashed sweet potato, peanut butter, egg, and water until well combined. The mixture should look like amazing orange cookie dough.
3. Gradually add whole wheat flour, stirring until a workable dough forms. Don’t worry if it’s slightly sticky—that’s normal with sweet potato.
4. Roll out the dough on a floured surface to about 1/4 inch thickness and cut out shapes using cookie cutters (bone shapes make Amber extra happy).
5. Place biscuits on the prepared baking sheet and bake for 25-30 minutes until golden brown and they sound hollow when tapped.
6. Allow to cool completely before serving—this step is crucial for safety and the best crunch!

Notes:

• Always let cool completely before serving for safety and best texture
• Amber prefers these with a golden-brown color and satisfying crunch
• If your dog has sensitive teeth, try baking for slightly less time for softer texture

Storage Tips:

• Store in airtight containers at room temperature for up to 2 weeks
• Don’t refrigerate—that makes them soggy and less appealing
• Freeze for up to 3 months in freezer bags for longer storage

What Makes This Recipe Special:

Sweet potatoes provide natural vitamins A and C plus fiber for digestive health, while natural peanut butter delivers healthy fats and protein for sustained energy. The combination creates biscuits that are way more nutritious than store-bought versions filled with corn meal and preservatives.

Mix It Up (Dog-Safe Variations):

Autumn Spice: Add 1 tablespoon plain pumpkin puree and a pinch of cinnamon for seasonal flavor and extra fiber.

Oat Crunch: Include 2 tablespoons rolled oats in the dough for added texture and heart-healthy benefits.

Senior Dog Soft: Add 1 teaspoon coconut oil and bake for 2-3 minutes less for easier chewing (perfect for 8-year-olds like Amber).