Purple sweet potato is delicious in the following two ways. The specific methods are as follows:

1. Purple sweet potato cake.

Ingredients preparation: flour; yeast; purple sweet potato.

Specific method: steam the purple sweet potato, remove the skin, and grind it into a puree. Dissolve the yeast in warm water, add an appropriate amount of flour, and knead until the flour forms. Wrap the dough ball with plastic wrap and let it rest for one hour. Divide the fermented flour into a small amount, roll it into a round shape with a rolling pin, and wrap the purple sweet potato puree. Then put it into the oil pan over low heat and slowly fry both sides until the surface is cooked and serve.

2. Purple sweet potato and rose steamed buns.

Ingredients preparation: 200g flour; 100~150g purple sweet potato; 2g yeast; appropriate amount of warm water; 20g white sugar

Specific method: Steam the purple sweet potato and remove the skin. And grind it into a paste. Set aside to cool. Dissolve the yeast in warm water and add an appropriate amount of flour, then add the white sugar and purple sweet potato puree to the flour. After kneading into a smooth dough, cover with wet gauze and set aside to ferment for about two hours. Then divide the dough into equal pieces of about 80 grams, and cut each 80 grams of dough into six parts, one of which is smaller and the rest are divided equally.

Roll out five equal portions of dough into dough and stack them one by one. Roll the smaller dough into a shuttle shape and place it on the stacked dough (it will become the center part of the rolled rose) . From bottom to top, that is, the end closest to you, roll the dough pieces together into a column shape, and then twist or cut them in the middle to form two rose peanut embryos. Shape the remaining dough into a rosette shape in this manner. Place in a basket, ferment for ten minutes, then steam over high heat for about ten minutes.