1 large sweet potato (about 450 g or 1 cup of pureed flesh)
1/3 cup (75 ml) butter
1 Tbsp (15 ml) vinegar
¼ cup (60 mL) lightly packed brown sugar
¼ cup (60 ml) molasses
1 ½ tsp (7.5 ml) baking soda
¼ tsp (1 ml) cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) ground ginger
180 g Wheat starch (0454 or 2203)
20 g pastry flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) xanthan gum
3 Tbsp (15 g) psyllium husks
Preheat the oven to 400F (200C). Place the grill at the center of the oven. Line a baking sheet with parchment paper.
Cut the sweet potato into 2 and place on a plate, flesh side down. Bake in the microwave for 7-9 minutes or until you can easily mash the flesh. Let cool for 5 minutes.
In a large bowl, melt the butter (microwave for 1 minute).
Using a spoon, scrape the flesh of the sweet potato, measure 1 cup and add it to the melted butter. Using a fork, mash the flesh. Stir in the vinegar. Add brown sugar, molasses, baking soda and spices. Mix well.
Sprinkle with cornstarch, baking flour, baking powder, xanthan gum and psyllium. Mix well.
Spoon 2 Tbsp (30 ml) of dough. Form an oval about 0.5 cm thick. Repeat to get 16 cookies. Using a knife, make 3 small incisions on each biscuit to mimic the shape of a paw. Bake for 9-10 minutes, or until tip of knife comes out clean.