Ingredients: 4 sweet potatoes 800g, 8 hand-grabbed cakes, 50g sugar, 50ml pure milk, 3 eggs, osmanthus fragrans 1 bar, and a small amount of black sesame seeds.

Step 1: Wash and cook four sweet potatoes.

Step 2: Peel the sweet potato, put it in a big fresh-keeping bag, knock it first and then roll it with a rolling pin until the sweet potato is knocked into fine sweet potato paste.

Step 3: Pour mashed potatoes into a bowl, add sugar and milk and stir.

Step 4, grab a handful of dried osmanthus and mix with sweet potato paste.

Step 5: Take a hand-held cake and coat half of the cake with a layer of mixed sweet potato paste. Don't paint it too thick. A thickness of about 0.4 cm is enough.

Step 6: Fold the other half to form a semicircle and cut it into strips with a knife.

Step 7: Apply a little salad oil to the anti-sticking fingers and rub the cut strips like this with both hands. When the two ends of the semicircle are short, they are spliced together and appropriately turned into long strips. Eight cakes are full to make three baking pans, and there is a gap between the bars and the bar code, which will expand after baking.

Step 8, separate the yolk proteins of the three eggs and leave the yolk proteins for other foods. Brush the egg yolk liquid on each sweet potato strip with a brush, and then sprinkle some sesame seeds.

Step 9: preheat the oven 190℃ for one minute and bake it for 25 minutes.

Step 10: After taking out the pot, it will be crisp when it is cold. Sweet potatoes can be eaten as snacks. Try to make a plate. You are sure to like the new taste of sweet potato this autumn.