Sweet Potato Pie Dog Treats

 

Yields: 36 Mini-Pies

Ingredients:

Pie Crust:

¼ cup peanut butter

2 Tbs coconut oil

1 large whole egg + 1 egg yolk

½ tsp ground cloves

1 tsp cinnamon

¾ cup all-purpose white flour

¾ cup whole-wheat flour

3-5 tbs cold water

Sweet Potato Filling:

1 lb sweet potato (cooked and cooled)

2 ripe medium-sized bananas

1 Tbs honey

1 egg white

1 tsp cinnamon

¼ tsp ground cloves

¼ tsp ground allspice

¾ cup coconut milk

3 Tbs tapioca starch

Cream topping:

4 oz fat free cream cheese

1/3 cup tapioca starch

2 Tbs coconut milk

Instructions:

Pie crust:

In a small mixing bowl, lightly whisk flours and spices. Mix in egg & yolk. Then add peanut butter and coconut oil and cut in using a fork or pastry cutter until mixture resembles a course meal—the flour should have pea-sized lumps of peanut butter and coconut oil in it. Then add cold water by the tablespoon until the mixture starts to come together as a dough when pressed (when you squeeze it with your hands, it should stick together and no longer be crumbly).

Place approximately 3 tsp of the crumbly dough into a non-stick mini-muffin and press down along the bottom and sides of the cups. There should be enough dough for 36 mini-muffin cups. Once your dough is into the pan, place the pan in the refrigerator while you mix your filling.

Preheat oven to 425 degrees Fahrenheit

Filling:

Wash and dry your sweet potato, then prick with a fork all over and place in a microwave and cook in 2 minute intervals until fork tender (a fork will poke through easily once cooked). You can also cube and boil or roast in the oven. Set aside until cool enough to handle easily.

Mash 2 bananas until slimy (or no big lumps of banana can be seen). Add cooled sweet potato and honey and continue mashing until the mixture looks fairly uniform. Add egg white and spices and coconut mix and continue to mix until well combined. Then add tapioca starch and mix until no more white can be seen.

Remove chilled mini-muffin with crust pressed into cups and add filling by the tablespoon to fill each cavity completely. And bake for 10 minutes until the filling is completely set.

Allow to cool in pan for at least 10 minutes or completely. Then remove and allow to cool further on a wire rack.

Cream topping:

Using room temperature cream cheese, mix in tapioca starch until uniform. Then add coconut milk and mix until incorporated and very spreadable.

Once treats are cool, top with cream topping.

For further instructions, tips, and tricks, please read the About the Recipe section!