How to make butter-roasted sweet potatoes

1. Prepare the materials

2. Wash the sweet potatoes, retain the surface moisture, and wrap them with a kitchen towel. And pat some water on the surface of the paper towel to keep it moist

3. Place the wrapped sweet potatoes in the microwave oven and cook on high heat for 5 minutes until cooked.

Take out the sweet potato and cut it in half, scoop out the sweet potato flesh with a spoon (note that there is a little bit of sweet potato flesh left about 0.2cm on the edge of the skin, don’t dig it too clean)

4. Use the scooped out sweet potato flesh while it is hot. Press the spoon into a puree, add sugar, butter and shredded cheese, pour in milk and stir evenly

5. Stuff the mixed sweet potato meat back into the sweet potato tray, and sprinkle some more shredded cheese on the surface

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6. Brush the surface of the stuffed sweet potato tray with egg yolk liquid, place it in a preheated oven, place it on the middle shelf of the oven, and bake at 180°C for about 20 minutes, until the surface is golden and slightly focused