Ingredients
Equipment
Method
Prepare the sweet potato
- If you don’t have cooked sweet potato, preheat oven to 400°F (200°C). Prick a medium sweet potato several times with a fork and place on a parchment-lined baking sheet; roast until tender, about 35–45 minutes depending on size. Alternatively, microwave a peeled, diced sweet potato in a covered microwave-safe bowl with a tablespoon of water for 6–8 minutes until very tender.
- Allow the sweet potato to cool, then scoop out the flesh and mash with a fork or potato masher until smooth. Measure 1 cup for the recipe.
Mix and assemble
- In a medium mixing bowl combine 1 cup plain unsweetened Greek yogurt and 1 cup mashed sweet potato. Stir until smooth and evenly blended.
- Fold in the mashed banana and halved blueberries until distributed. If using, stir in 1 tsp melted coconut oil. If the mixture is very thick, add up to 2 tablespoons cold water to loosen to a spoonable consistency.
- Taste is not necessary for dogs; simply ensure mixture is well combined and no large fruit pieces remain that could cause uneven freezing.
Freeze and serve
- Spoon the mixture into a silicone ice cube tray or small muffin tray, filling each cavity nearly full and smoothing the tops with the back of a spoon.
- Place the tray flat in the freezer and freeze for at least 4 hours or until completely solid. For faster results, put the tray on a flat baking sheet before freezing to keep cubes level.
- Pop cubes from the tray and transfer to an airtight container or freezer bag, separating layers with parchment if stacking. Serve 1–2 small cubes as an occasional treat depending on your dog’s size; allow larger cubes to soften slightly at room temperature for a minute before giving.
