Almost all stoves for baking sweet potatoes are made of cylindrical oil drums. Make a round mouth on it and make a lid. Generally, there are two grates in the furnace, both of which are made of iron bars. The lower layer is used for baking raw sweet potatoes, and a hole is left in the middle of the upper layer (convenient for taking and putting sweet potatoes), and the baked sweet potatoes are taken to this grate for heat preservation. The lower floor of the stove is a coal stove, and some separate the coal stove from the "steamer" above, and then sit on the upper floor after making a good fire. When making, the lower grate is about 30cm away from the fire, and the upper grate is about 50cm away from the fire. If it's baked at home, you don't need to keep warm, just make a grate.

The fuel used for baking sweet potatoes is anthracite (charcoal is also acceptable), and there are also "coal pits" with insufficient combustion. Coal pits are all picked out from ashes. Roasting sweet potato with briquettes is not only low in cost, but also has no smell of coal smoke, and the temperature is also suitable.

The technical requirements for baking sweet potatoes are not high, but the fire should not be too big. The temperature of the lower layer should be controlled between 200 and 250 degrees. Turn it over frequently (every few minutes) and bake it for more than half an hour (sweet potatoes vary in size and time). When the sweet potato is baked on the skin and sugar juice (also called oil) appears, pinch the skin with your hands and it will feel soft and ripe, and then take it out to eat.