Shortcrust Pastry Pup Treats with Sweet Potato

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and dust lightly with 1 tablespoon of the all-purpose flour. Set aside.

Peel the sweet potato and cut into 2-cm chunks. Place in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook for 12-15 minutes until fork-tender, then drain thoroughly.

Return the drained sweet potato to the warm saucepan off the heat. Add 15g butter, crack in the egg, and sprinkle in the cinnamon. Mash vigorously until completely smooth with no lumps — about 2 minutes of enthusiastic mashing.

Let the sweet potato filling cool for 5 minutes, stirring occasionally to release steam. It should be thick, smooth, and spreadable.

Unroll the shortcrust pastry on the floured baking sheet. Dust the top lightly with the remaining 1 tablespoon flour. Spread the sweet potato filling evenly across the entire surface, leaving a 1.5-cm border along all edges.

In a small microwave-safe bowl, combine 15g butter with the rolled oats. Microwave for 30 seconds, stir well, then microwave another 20 seconds until the butter is melted and the oats are lightly toasted. Allow to cool for 2 minutes.

Scatter the oat mixture evenly over the sweet potato filling, pressing gently so it adheres.

Bake at 180°C for 25-30 minutes until the pastry border is deeply golden and the oat topping has turned crispy and golden-brown at the edges.

Remove from the oven and cool completely on the baking sheet for at least 15 minutes — the filling will set as it cools.

Use a bone-shaped cookie cutter to stamp out treats, or cut into 4-cm squares with a sharp knife. Serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.