Line a baking sheet with parchment paper or grease baking sheet.
Place 1 ½ cups of the oats in chopper, small food processor or blender. Process until ground to a flour texture.
Mix together banana, sweet potato and egg in mixer. (I used stand mixer with flat beater, could also use hand mixer or food processor.)
Mix in the oat flour and the remaining ¼ cup of (unground) oats.
Scoop 1-2 tablespoon portions and roll into balls.
Flatten with the tines of a fork in a criss-cross pattern or use the rounded end of a wooden spoon to make paw-prints.
Bake for 20-25 minutes for a softer center.
Let cool on baking sheet.
Store in air-tight container in refrigerator or in freezer for longer.
I microwave a medium-sized sweet potato (pricked 4-5 times with fork) for 5-6 minutes or until tender. Allow to cool until just warm or room temperature. Cut in half and scoop sweet potato out of skin. (discard skin.)
Nutrition (approx. data estimated via online nutritional calculator.)