Slice the peeled sweet potato into ½-inch thick rounds. Use a fork to poke a few holes in each round. Place the potatoes on a microwave-safe plate and microwave them on high for 5 minutes. Flip the rounds over and cook them on high for another 5 minutes. They are cooked through when they are fork-tender.

Transfer the sweet potatoes in a food processor and blend until completely smooth. Measure out ½ cup of sweet potato puree. Place the puree into the refrigerator for about 10-15 minutes to cool.

Once chilled, place the sweet potato puree back into the food processor along with the peanut butter and process the two ingredients together until smooth.

Add the egg to the food processor and pulse the egg with the other ingredients until combined.

Add the flour and the baking soda and process on low until the ingredients are combined and the dough forms a ball in the food processor. The cookie dough is a stickier cookie dough so you may want to wet your hands when handling the cookie dough.

Remove the dough from the food processor and wrap the dough in plastic and place it in the refrigerator for 30 minutes.

Preheat the oven to 350ºF and line a baking sheet with parchment paper.

Remove the dough from the refrigerator and prepare a clean surface by dusting it with flour. Roll the dough out with a rolling pin to about ¼ -inch thick.

Use small/medium cookie cutters to create dog treat cutouts. Place shapes onto your parchment-lined baking sheet. Don’t worry about spacing too much, the cookies will not expand that much.

Bake the cookies for 10-12 minutes or until they begin to brown.

Remove the cookies from the oven and place the cookies on a cooling rack until completely cool.

Place the cookies into an airtight container and serve cold to your doggies!