Wash the sweet potato first, and then freeze it for 45 minutes (don't put it overnight) because the water content of the sweet potato becomes larger after freezing, which will destroy the fiber density and squeeze the air, which can accelerate the heat conduction, which can save 60% baking time.

Take the sweet potato out of the freezer, don't wrap newspapers or aluminum foil, and bake it directly in the oven. If you have preheating, bake it at 200 degrees for 30 minutes. It doesn't matter if you forget to preheat it, just increase the time to 45 minutes.

Every small sweet potato is naturally separated from the flesh and produces honey. It is really paradise to eat baked sweet potatoes in this cold day ~

To cook creamy sweet potatoes, you must first make containers, cut the small sweet potatoes in half, and dig out the sweet potato meat with a small spoon (keep the thickness of about 0.3). It doesn't matter if you dig it, you don't need all the skin.

Mix all the ingredients with the sweet potato evenly (keep a little egg yolk for brushing the skin). Cream and milk can adjust the humidity, and sugar can be adjusted according to your own taste.

Sieve, and preheat the oven with 180 degrees.

Fill it in a container and wipe it with a wet spoon. It's easy to make a flat shape.

Bake in the middle layer of the oven for 180℃ 10 min, and brush the surface with egg yolk after taking out.

Then put it in the middle and upper layers and bake for 5- 10 minutes, and then color it to your liking, and then take it out.

You can also sprinkle some sesame seeds on the surface to add flavor and then go back to the furnace, but I like a completely dense taste, so it's useless.

The sweet potato with honey is very sweet. I only grab a Mimi candy symbolically, so it won't be too sweet.

Cream and the smell of sweet potatoes made me eat two by accident.