1. Steamed purple sweet potato. Materials: purple sweet potato, water. Wash the skin of the purple sweet potato, cut off both ends, and smooth out the uneven skin; add hot water to the electric pressure cooker, about 1.5 cm high, and place it in the steamer. Place the washed purple sweet potatoes on the drawer, cover, press, and set the timer for 20 minutes. After deflation, open the timer for 10 minutes. That's it.

2. Purple sweet potato puree. Material: purple sweet potato. Method: Boil the purple sweet potato first, peel off the outer skin, remove the inner strands, wrap it with a clean white cloth and roll it into a puree. Then pour the white sugar into the pot to turn into syrup, then add sesame oil and purple sweet potato puree and stir continuously until it becomes like persimmon red puree.

3. Purple sweet potato porridge. One purple sweet potato and 100G of rice. Method: Peel the purple sweet potato and cut into small dices, which are easy to cook. Wash the rice and soak it in water for more than half an hour. Put the purple sweet potato and rice into a casserole, add enough water, bring to a boil and then turn down the heat. Cook over low heat until the purple sweet potatoes melt and simmer until thick. Stir frequently during cooking, as porridge in a casserole can easily sink to the bottom or burn. Let cool to below 60 degrees before serving.