Baked sweet potato with cheese and cream:
1, the sweet potato is wrapped in kitchen paper, and the surface of the paper towel is patted with water.
2. Put the wrapped sweet potato in the microwave oven and simmer for 5 minutes until cooked. Take it out and cut it in half, and dig out the sweet potato meat with a spoon.
3. Muddle the dug sweet potato meat with a spoon, add sugar, butter and chopped cheese, and pour in milk and stir.
4. Brew the stirred sweet potato meat back into the sweet potato dish and sprinkle cheese on the surface.
5. Brush the surface of the brewed sweet potato tray with egg yolk liquid, put it in a preheated oven, and bake at 180℃ for about 20 minutes.
Pulling sweet potato:
1. Peel and cut the sweet potato, put the oil in the pot, add the sweet potato, and fry it slowly.
2. Fry until chopsticks can be easily inserted and drained.
3. Put the sugar and water into another pot and heat it to saccharification with low fire.
4. Wait for the sugar to foam and fry until the foam disappears.
5, put the sweet potato, quickly let the sugar liquid wrap the surface of the sweet potato, put it on the oiled plate, and prepare a bowl of cold water when eating.
Sweet potato yogurt balls:
1. Steamed sweet potatoes, ground into mud with a small spoon, put yogurt in the refrigerator and cut into small pieces.
2. Wrap the yogurt block with sweet potato paste and make meatballs.
3. Stick on bread crumbs and fry in oil pan until the surface is golden.
Sweet potato coarse grain cake:
1. Put the prepared purple and sweet potatoes into a steamer and steam for 30 minutes.
2. Put the steamed sweet potato and purple potato into a dish, cool and peel.
3. Mash the sweet potato pieces and add flour.
4. Knead the flour and sweet potato into balls, divide them into 40g each, and put them into the mold.
5. After taking out, put the sweet potato cake into a steamer and steam it for 30 minutes.
6. Cool the purple potato, knead it into a ball, divide it into 40 grams each, and put it into a mold to press out the pattern.