sweet potato
all-natural peanut butter
egg
all-purpose flour
baking soda
Blend
Peel & slice sweet potatoes. Microwave on high for 5 min. Flip & cook 5 more min. Blend in a food processor until smooth. Refrigerate 10-15 min. to cool.
1
Pulse
Once chilled, place the puree back into the food processor with peanut butter & process until smooth. Add egg & pulse until combined.
2
Add
Add flour & baking soda until ball forms. Remove, wrap & refrigerate for 30 min. Preheat oven to 350ºF, remove dough & prepare surface.
3
Serve
Roll out dough. Use bone cookie cutter. Place onto lined baking sheet. Bake for 10-12 mins. Remove from oven & let cool before storing.
4
Enjoy!
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