Ingredients

SWEET POTATO TOPPING

• 1/2 Cup Of Mashed Sweet Potato
  
  
• 2 Teaspoons Of Honey

LEAF TREATS

• DELUCA DOG AND FRIENDS™ ALL NATURAL OATS & CHEDDAR SPOON & BAKE DOUGH FOR DOGS AND/OR DELUCA DOG AND FRIENDS™ CLASSIC PEANUT BUTTER SPOON & BAKE DOUGH FOR DOGS

CRANBERRY DECORATION
Fresh Cranberries
Honey

Directions

SWEET POTATO TOPPING
Bake, boil, or microwave one sweet potato.

To Bake

1. Preheat oven to 400ºF. Wash well and bake until very tender when pierced. Approximately 50–60 minutes for a 12 ounce potato.
   
   
2. Remove from oven. Let cool to the touch.
   
   
3. Slice lengthwise and scoop out 1/2 cup into a bowl.
   
   
4. Add honey and mash until it is a pliable consistency.

To Boil

1. Place unpeeled, washed, whole sweet potato in a pot.
   
   
2. Cover with cold water and bring to a boil.
   
   
3. Lower the heat and simmer until tender when pierced with a fork.
   
   
4. Remove from pot. Let cool to the touch.
   
   
5. Slice lengthwise and scoop out 1/2 cup into a bowl.
   
   
6. Add honey and mash until it is a pliable consistency.
   

To Microwave

1. Wash well and pierce sweet potato with a fork two to three times.
   
   
2. Place in microwave and follow manufacturers instructions to microwave a potato.
   
   
3. Let cool to the touch.
   
   
4. Slice lengthwise and scoop out 1/2 cup into a bowl.
   
   
5. Add honey and mash until it is a pliable consistency.
   

LEAF TREATS

1. Thaw the spoon & bake dough until it is firm but chilled. (Peanut Butter dough needs to be very cold when you are working with it, as it becomes sticky as it warms.) It is best to roll out cookies in small batches. Keep additional dough chilled in refrigerator.
   
   
2. Preheat the oven to 325º.
   
   
3. Sprinkle rolling surface with flour and rub flour onto the rolling pin to prevent the dough from sticking. To prevent sticking, add more flour as needed.
   
   
4. Roll out dough evenly to maintain a uniform thickness of approximately 1/4 inch to ensure even baking.
   
   
5. Using large leaf shaped cookie cutter, cut out large leaf shape from dough. For best results dip cookie cutter into flour and shake off excess before each cut.
   
   
6. Then, using small leaf cookie cutter shape, cut out a small leaf shape from the center of the large leaf shaped dough.
   
   
7. Remove the small leaf dough from center of the large leaf. (Place small leaf shape with remaining dough to use again.)
   
   
8. Place the large leaf-shaped treat on baking sheet.
   
   
9. Pat down the sweet potato topping to a 1/4 inch thickness.
   
   
10. Cut out small leaf shape from the sweet potato topping.
    
    
11. Place small leaf-shaped sweet potato topping into the hole in the center of the large leaf shaped dough on the baking sheet.
    
    
12. Gently press down on sweet potato center to ensure it binds to the surrounding large leaf-shaped dough.
    
    
13. Slice a cranberry in half and place one half on the center of the leaf-shaped treat.
    
    
14. Lightly dab the cranberry with honey to keep it from drying out when baking.
    
    
15. Place baking sheet in oven and bake for approximately 5–8 minutes until the edges of the treats are light brown.
    
    
16. Remove treat from baking sheet and let cool.