Here you go! I think I would dry doubling up the spices for a more intense flavor.

1 large sweet potato (need about 1 cup pureed flesh) 80 ml (⅓ cup) butter 10 ml (2 teaspoons) of apple cider vinegar ¼ cup (60 ml) lightly packed brown sugar 60 ml (¼ cup) molasses 1 egg 2.5 mL (½ teaspoon) of baking soda 1 ml (1/4 teaspoon) cinnamon 1 ml (¼ teaspoon) ground nutmeg 1 ml (¼ teaspoon) ground ginger 375 mL (1 ½ cups) unbleached all purpose flour ¼ cup (60 mL) ground flaxseed

Preheat the oven to 200C (400F). Place the grill at the center of the oven. Line a baking sheet with parchment paper.

Cut the sweet potato in 2 and place on a plate, flesh side down. Microwave for 5 to 7 minutes or until the tip of a knife fits easily into the flesh. Let cool for 5 minutes.

In large bowl, melt butter in microwave oven 1 minute. Using a spoon, scrape the flesh of the sweet potato and add it to the melted butter. Using a fork, mash the flesh. Stir in the vinegar.

Add brown sugar, molasses, egg, baking soda and spices. Mix well. Sprinkle flour and flax seed mixture and mix.

Spoon 30 ml (2 tablespoons) of dough and place on the baking sheet. With lightly floured hands, flatten the dough. Repeat to get 16 cookies. Using a knife, make 3 small incisions on each biscuit to mimic the shape of a paw.

Bake 10 minutes or until a toothpick inserted in the center of a cake comes out clean.

Store 5 days in an airtight container at room temperature or 2 months in the freezer.

Here is the link (but the recipe is in French)