In our area it is not uncommon to get a foot or two of snow overnight when the north winds pick up moisture on Lake Michigan. They shed weight as if emptying their pockets after a day on the beach, sending snowflakes rather than sea shells cascading to the ground. Though I’m the first to admit I am so done with winter by March, I wish everyone could experience the sheer joy of waking up to fresh snowfall that has blanketed the whole outdoors in sparkling white. So in honor of days too cold to get out and in remembrance of warm cookies made with love, I want to dedicate this week’s post to baking. Now, I warn you, my children are pushing thirty. My husband would rather have one more pork chop than sweets from the oven. So, the one I bake for most these days has four legs and answers to Sharona. But it’s Thursday. It’s been a slow Spring after a cold, cold winter. Surely you can forgive me for my sense of nostalgia and desire to fill my sweet doggie with wholesome goodness.
Sweet Potato Dog Treats
This recipe was passed down by my husband’s aunt, Betty. I like it because it is simple, with only three ingredients. It’s perfect for pups with sensitive tummies. *I add yucca root for joint health which is excellent when sharing treats with older canine buddies.
1 cup sweet potato (canned or cooked fresh)
1 3/4 cup whole wheat flour
*1 tablespoon yucca root powder
Preheat oven to 350 degrees. Mix together ingredients. Pour onto floured surface and roll dough to 1/2 inch thickness. Cut out using cookie cutters of your choice or simply cut into squares. Allow to air dry for a day or two before storing.