Sweet potato root pie (leavened dough)

Overview

Soft and fragrant, burnt and crispy, nutritious sweet potato root noodle pancakes.

Chop the garlic.
Wash the sweet potato roots, rinse them with water, chop them into small pieces, squeeze out the excess water and set aside.
Add an appropriate amount of yeast and water to the flour, stir it into a fluffy form, let it rise to double in size, and knead it into a smooth dough.
Roll into evenly sized strips and divide into evenly sized portions.
Add sweet potato root, garlic, salt and hot oil, mix well, roll into a round cake, and add fillings.
Fill the round cake with fillings.
Press into a round cake shape with your hands.
Heat a pan, add a little oil, and add the cake base.
Fry until golden brown on both sides.
Remove from pan and plate.
Slice and serve.