1largesweet potato, peeled & cut into bite-size pieces
1½cupflour or whole wheat flour
1largeegg, well beaten
1tbspfresh parsley, chopped
Cook the bacon in a large skillet over medium heat until golden brown and crispy. Remove from the heat and place on paper towels to drain very well then crumble into small bits; set aside.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Boil the sweet potato over medium-high heat until very tender, about 10-12 minutes. Drain and mash the potato until creamy. Set aside to cool.
Once the potato has cooled, add the flour, oats, well-beaten egg, bacon bits, and parsley. Mix until well combined. Add a touch more flour, if the dough is too wet.
Working on a floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using dog treat cutters, cut out desired shapes, and place them on the prepared baking sheet.
Bake until golden brown and crisp, about 25-30 minutes.
Cool completely on a wire rack. Store in an airtight container in the freezer or refrigerator. Enjoy.