1/2 lb Okinawan sweet potato
water
1 1/2 tbsp oatmeal, ground to sand consistency
2 1/2 c whole wheat flour
3 tbsp creamy peanut butter
2 eggs
Boil Okinawan sweet potato in water to cover for 45 minutes. Cover with cold water and peel when cool enough to handle. Dice in 1/2" cubes. Blend with 1/4 c water until smooth. Measure out 3/4 c of puree. Add remaining ingredients and stir until mixture begins to come together. Knead by hand until dough is smooth. Roll out to 1/4" thickness and cut with desired cookie cutters. Bake at 350 degrees for 20 minutes.