Sweet potatoes

Wrap the sweet potatoes in aluminum foil and bake in an oven at 180-200°C for about an hour, then leave the potatoes in a baked condition. The baking time varies depending on the thickness of the sweet potato, but the recommended amount is so soft that it can easily stick to the bamboo skewers.

Divide the sweet potatoes vertically, 2 equal parts top and bottom, and cut them into 4 equal parts.

Spoon the fruit part to prevent the skin from falling apart, and then line it with a fine sieve.

Transfer [3] to a pot, add milk, fresh cream, half of granulated sugar, and butter, and knead over high heat. If you add all of the granulated sugar at once, it will become hard, so add it in several portions.

After kneading for about 5 minutes, turn off the heat, add one egg yolk and mix well. Add the vanilla extract, remaining granulated sugar and one egg yolk to make it smooth.

Place the sweet potato skin that was saved in [3] in a sweet potato mold, and use a palette knife to place the filling from [5]. Once the surface is adjusted, brush the beaten egg yolk for finishing.

Place in an oven warmed to 180°C and bake on the middle shelf for about 10 minutes. To ensure even browning, change the front and back of the baking sheet halfway through and bake for about 2 minutes. Serve with fresh cream and selfie leaves if you like.