I think it is so much fun making homemade dog biscuits for my pups, and I also love the added benefit of knowing exactly what goes into their treats. These Sweet Potato Dog Treats are made with just 4 simple ingredients: mashed sweet potato, egg, oil, and gluten free flour. That’s it! No unnecessary fillers or mystery ingredients you can’t pronounce, just wholesome homemade treats you can feel good about giving to your dogs.
I love roasting sweet potato for a side dish and even for making sweet potato dinner rolls, so setting aside some and mashing it for these dog treats is no added effort at all. I think the sweet potato gives these biscuits a naturally sweet flavor that dogs seem to absolutely love.
The simple dough is very easy to mix and roll out. You can cut them into any shape you like, making them extra fun for holidays, birthdays, or everyday treating. They bake up crisp with a satisfying crunch that’s guaranteed to earn plenty of tail wags and happy dances from your furry taste testers.
Notes on key ingredients
- Sweet potato – I typically use fresh sweet potato that I roast in the oven. The recipe only calls for half a cup so if you’re preparing it just for this recipe, you can puree everything and freeze leftover for later. Similar to these pumpkin dog treats, you can also use canned sweet potato puree to save some time.
- Flour options – I use Bob’s Red Mill gluten free flour in this recipe, same as my gingerbread dog treats. King Arthur Gluten-Free Measure for Measure Flour is a good substitute here. Another good option for wheat sensitive pups would be oat flour, or you can grind rolled oats in a food processor, you can see how I make these apple dog treats using rolled oats. If allergy is not an issue, you could just use all-purpose or whole wheat flour, like in these bacon dog treats.
Make it with me
Or skip straight to the recipe card.
1. Combine wet ingredients
Beat together the egg, vegetable oil and mashed sweet potato until smooth.
TIP: I wanted to keep the recipe simple so I didn’t add any extra flavoring. However, a splash of vanilla extract or a pinch of ground cinnamon, added in this step, will do well in this recipe.
2. Form the dough
Fold in the gluten free flour until a dough forms. It should have consistency somewhere in between pie dough and bread dough.
3. Roll and cut
Roll it out and cut into your desire shapes for baking. The bone shape cookie cutter I used is about 2 1/2” long. And the heart shape cookie cutter is about 1 3/4” wide. They are the perfect size for my tiny dogs.
These cute little sweet potato dog treats were super fun to make. And the small batch is just enough to last a week at my house. You could always double or triple the recipe if you want enough treats to last two weeks or for the month. I would store them in the refrigerator if you want to keep them longer than two weeks. I hope your dogs will enjoy these gluten free dog treats as much as you have fun making them!
Check out all my other dog treat recipes for more tail-wagging happiness!
Hungry for more?
Sweet Potato Dog Treats Recipe
Equipment
- Cookie Cutters
Ingredients
- 1 egg
- 2 tablespoon oil
- ½ cup mashed sweet potato
- 1 ¼ cup gluten free flour
- More flour for rolling
Instructions
- Preheat oven to 350°F.
- Add egg, oil and mashed sweet potato to a medium mixing bowl and beat until smooth. Fold in the gluten free flour and knead until a dough forms.1 egg, 2 tablespoon oil, ½ cup mashed sweet potato, 1 ¼ cup gluten free flour
- Flour the counter or a large cutting board, roll the dough out to about ¼” thick. Cut into shapes with cookie cutters. Reroll the scraps and continue cutting into shapes.More flour for rolling
- Place cookies on a baking sheet between ½” to 1” apart. Bake for 20 minutes. Rotate pan, flip cookies, reduce oven temperature to 300°F and bake for another 30 minutes.
- Remove from oven and allow to cool completely on a wire rack. Store in an airtight containers for up to two weeks.
Notes
- Add flavor: a splash of vanilla or a pinch of cinnamon will add extra flavor to these treats.
- Other flour options: try oat flour or grind rolled oats into flour and use it in the recipe. If wheat allergy is not an issue, you can use regular or whole wheat flour.
- Storage: store these in a clean jar or an airtight container. They will last about 2 weeks at room temperature, up to 2 months in the refrigerator and up to 8 months in the freezer.
Can you substitute pureed apple for the oil?
Hi Robin, I think that could work.
I ground oats in place of flour …she loves it
Hello! I made these treats with brown rice flour and it worked flawlessly however a grain free pup momma asked for some and I tried using chickpea flour and it is just so sticky. The gluten free flours are brown rice flour so it doesn’t work for their diet. Do you know of any tricks?
Hi Brittany, I’ve never worked with chickpea flour so I don’t know if I’ll be of any help, but try to increase the amount of flour to see if they come together. I’m guessing chickpea flour doesn’t absorb as much liquid as others and that’s probably why it’s so sticky.
Thank you.
I use about 1/2 a cup more and then put the dough in the fridge for about an hour and that seems to help a lot.
I used coconut flour and I often use almond flour for my dogs as well and it worked out beautifully.. you just have to check the ratio, as many alternatives need far more than regular flour.