sweet potato peanut butter sandwiches

Sweet Potato Peanut Butter Sandwiches


  • (1½) cups self-rising flour
  • (1) sweet potato, grated (about 1 cup)
  • (1) tbsp honey
  • (1) egg
  • (6) tbsp milk — if your dog is sensitive to dairy, substitute water
  • (4) oz vanilla yogurt
  • (2) tbsp smooth peanut butter


  1. Preheat oven to 350ºF
  2. In a bowl, combine flour and grated sweet potato
  3. In a separate small bowl, combine the milk, honey and egg — whisk to combine
  4. Pour wet ingredients into the dry ingredients and mix until dough comes together (if the dough is too wet, you can sprinkle in a little more flour until the texture is close to a putty texture)
  5. Form dough into a ball and wrap in saran wrap
  6. Chill dough for 15-20 minutes
  7. Roll out dough on a well floured surface and press out small circles from the dough (1″-1.5″ in diameter)
  8. Place cut out dough on a baking sheet lined with parchment paper
  9. Bake for 15-20 minutes until dough has slightly risen and puffed
  10. While dough is baking in the oven, combine yogurt and peanut butter in a small bowl until well combined
  11. Chill icing until ready to make sandwiches
  12. Remove sweet potato dough from oven and cool for 5 minutes
  13. Take one sweet potato round and ice with peanut butter icing (my guess is about 2 teaspoons of icing)
  14. Top iced round with a second sweet potato round to form the sandwich
  15. Repeat with remaining sweet potato rounds and peanut butter icing
  16. Store in an air tight container in the refrigerator for up to 1 week