1. First, take an appropriate amount of flour, add yeast powder, an appropriate amount of sugar, mix with warm water, knead into a smooth dough, and let it rise until doubled in size.

2. After the sweet potatoes are cooked, peel them and press them into puree. Add a handful of raisins, add an appropriate amount of honey, and stir evenly.

3. Knead the risen dough to deflate it, roll it into long strips, and divide it into equal-sized dough pieces.

4. Roll out the dough into a dough, wrap it in the sweet potato filling, and pinch it tightly.

5. Place it directly in the pot to proof twice for 20 minutes, then steam over high heat for 25 minutes, simmer for 5 minutes before uncovering the pot, and the sweet potato stuffed buns are ready.