4. Ingredients for sweet potato cake: 300g sweet potato, 100g glutinous rice flour, 35g sugar, appropriate amount of oil. Method 1. Peel the sweet potato and cut into thick slices, put it in a pot and steam until cooked.

2. Steam the sweet potatoes and beat them into puree with a whisk.

3. Add sugar and mix well.

4. Add glutinous rice flour, mix well with a spoon, and then knead into dough.

5. Knead the dough into round cakes.

6. Heat the oil in the pot until it is 60% hot, add the sweet potato cakes and fry over low heat.

7. Fry one side until golden, then flip over and fry the other side.

Tips 1. There is no need to add a little water during the entire production process, because the sweet potato itself has enough moisture.

2. Add as much sugar as you like. If you don’t like it too sweet, you can just skip the sugar, because sweet potatoes themselves have some sweetness.

3. When frying sweet potato cakes, use a low fire. If the fire is too high, it will easily turn black.

5. Ingredients for shredded sweet potato: 500 grams of yellow sweet potato (sweet potato), 250 grams of soft white sugar. Method 1. Peel the sweet potato, wash and cut into pieces, and drain the water.

2. Put an appropriate amount of oil in the pot and heat it up. Insert a bamboo chopstick into it. When fine bubbles appear around it, pour in the sweet potatoes and fry until golden brown.

3. Use chopsticks to poke the sweet potato. If it can be poked through, it is ripe; take out the ripe sweet potato pieces and drain the oil.

4. Pour out the oil in the pot, leaving a little remaining oil, add sugar and half a bowl of water, and bring to a boil.

5. Reduce the heat to low and slowly simmer the syrup. When the sugar bubbles and changes color, add the fried sweet potatoes and stir-fry quickly until the syrup coats the sweet potatoes. Then turn off the heat and serve on a plate.