1, sweet potatoes should be about the same size, and it is best to choose slender sweet potatoes, which are easier to bake. When choosing, choose the one with complete skin and uniform color. Be careful not to choose a surface with black spots. Sweet potato cubes are symmetrical spindle-shaped, which is very convenient for baking.

2. Wash the sweet potato with clear water, control the water to dry for later use, or wipe off the water drops on it with a dry cloth. It is best to use red hearts for baking sweet potatoes. This sweet potato has moderate sweetness, moist taste and is suitable for baking.

3. Wrap the sweet potato with tin foil to prevent the sugar oil from flowing out, or spread a layer of tin foil on the baking tray and put the sweet potato on it, which is more convenient for baking potatoes.

4. Preheat the oven at 200℃ for 5 minutes, bake at 200℃ 180℃ for 30 minutes, then turn the sweet potato upside down and continue baking at 200℃ 180℃ for 30 minutes.

5, baked sweet potato, just out of the oven, smelled a sweet taste before leaving the kitchen, but this taste is enough, there are still a few drops of crystal tears on the sweet potato skin.

6. Peel off the thin potato skin, and the pulp of Huang Chengcheng melon will appear in front of you. Dig a spoon with a small spoon and put it in your mouth. The lingering sweetness, the baked potato in Quancheng, just touched your heartstrings inadvertently. This sweet potato makes you want to eat a second one.