Sweet Potato Fries For Dogs Recipes

SWEET POTATO DOG TREATS

Steps:

• Preheat your oven to 250°F.
• First, you'll need to wash the sweet potato. Keep in mind that you can use multiple potatoes, I just used one for the purpose of this recipe demonstration.
• Slice the potato very thin. I try to keep my slices between 1/10″-1/8″. The thicker you slice them, the longer it will take to dehydrate the treats.
• Place the slices on a cookie sheet lined with parchment paper. If you'd like to, you can top the slices with a coat of melted coconut oil or raw honey. You could also sprinkle them with cinnamon and/or turmeric. You can also leave the sweet potato slices plain.
• Bake in the 250˚ oven for 3 hours. They should be fully dehydrated by this time. If not, just increase the baking time.

SWEET POTATO DOG TREATS

Steps:

• Preheat the oven to 425 degrees F.
• Poke the sweet potatoes all over with a fork and wrap in foil. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Unwrap and let cool completely.
• Scoop the insides of the potatoes into a bowl and mash with the back of a fork (you will need 1 3/4 cups of the puree). Stir the chicken bouillon into 1 cup of hot water and add to the potatoes; whisk until smooth. Stir in the oat flour, rolled oats and baking soda until a dough forms. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
• Adjust the oven temperature to 350 degrees F. Line 2 baking sheets with parchment paper.
• Lightly flour a clean work surface with oat flour. Divide the dough in half and roll out 1/8-inch thick. Use a 3-inch dog-bone-shaped cookie cutter to cut out the treats. Gather the scraps and re-roll the dough as many times as necessary. Lay the treats on the prepared baking sheets; they can be very close together.
• Bake until deep golden brown and crisp, 25 to 30 minutes. Remove from the oven and let cool completely before feeding to your dog. Store in an airtight container at room temperature for 4 to 5 days.

SWEET POTATO CHEWS FOR DOGS

Steps:

• Preheat oven to 250°F.
• Wash the sweet potato or yam (the very orange type).
• Cut down the middle lengthwise.
• Then cut long lengthwise slices about 1/3 of an inch wide and place on a cookie sheet in a single layer.
• Bake in oven at 250 F for about 3 hours.
• This leaves them kind of chewy but you could also bake them a little longer to get them crunchy.

SUPER SIMPLE SWEET POTATO DOG TREATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prick sweet potato several times with a fork.
• Heat sweet potato in a microwave on high until tender, about 6 minutes. Cut potato in half and scoop flesh out of the skin into a bowl; discard skin. Mash potato with a fork or potato masher and transfer about 1 cup to a large bowl. Save any remaining sweet potato for another use.
• Mix whole wheat flour, applesauce, and eggs in the large bowl with the sweet potato until a dough forms. Turn dough out on a well-floured surface and roll dough to about 1/2-inch thick. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet.
• Bake until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GRILLED CHICKEN DOGS WITH SWEET POTATO FRIES

Steps:

• Make the fries: Put a baking sheet in the oven and preheat to 425 degrees F. Combine the panko, cumin, paprika, olive oil and 1 teaspoon salt in a small bowl.
• Whisk the egg white in a medium bowl until frothy. Add the sweet potatoes and toss until coated, then add the panko mixture and toss. Spread the sweet potatoes on the hot baking sheet and sprinkle with any remaining crumbs from the bowl. Bake until the fries are tender and crisp, about 25 minutes.
• Meanwhile, prepare the hot dogs: Preheat a grill to medium high. Grill the corn, turning occasionally, until slightly charred, about 6 minutes; let cool. Cut the kernels off the cobs and toss with the cucumber, bell pepper, lime juice, sugar and 1/4 teaspoon salt in a bowl. Stir in the basil and olive oil.
• Grill the hot dogs, turning occasionally and brushing with the barbecue sauce, until marked, about 5 minutes. Put the hot dogs in the buns and top with the corn mixture. Serve with the sweet potato fries and barbecue sauce for dipping.