Ingredients: 300 grams of sweet potato puree, 200 grams of yam puree, 50 grams of low-gluten flour, 2 eggs, a little salt, 60 grams of fine sugar. Method 1. Mix the sweet potato puree and fine sugar together; sift the low-gluten flour and set aside.

2. Add the egg and salt to the yam puree and mix well, then add the sweet potato puree from Step 1, then add the low-gluten flour from Step 1 and mix well until it becomes thick and set aside.

3. Heat a pan, apply a thin layer of salad oil, add an appropriate amount of Step 2, and fry until golden brown and slightly burnt.