Prep the veggies: Peel and dice the sweet potatoes into small cubes. Peel and chop the carrots into small pieces so they cook evenly and are easy to chew.

Cook the sweet potatoes: Place the diced sweet potatoes in a pot, cover with water, and bring to a boil. Simmer for 10–12 minutes, until tender but not mushy. Drain and set aside.

Steam or boil the carrots: In the same pot or a steamer basket, cook the carrots for 6–8 minutes until fork-tender. Drain and set aside.

Brown the beef: In a large skillet over medium heat, cook the ground beef, breaking it into small crumbles. Do not add salt or seasonings. If there’s excess fat, drain it well.

Add moisture if needed: Stir in a splash of water or onion-free, low-sodium broth to keep the mixture moist without being greasy.

Combine everything: Add the cooked sweet potatoes and carrots to the skillet with the beef. Stir gently to mix. If using peas, fold them in now and cook for 2–3 minutes until warmed through.

Add healthy fats: Off the heat, stir in olive oil or salmon oil for extra omegas and calories, if your vet approves.

Cool completely: Let the mixture cool to room temperature before serving. Hot food can burn your dog’s mouth and warm food is easier to portion safely.

Portion and serve: Serve appropriate portions based on your dog’s size, age, and activity level. For general guidance, see the FAQ below and adjust with your vet’s input.

Supplement if needed: If feeding this regularly, mix in a vet-approved canine supplement to ensure complete nutrition.