Double Flavor Baked Sweet Potato

Overview

I have always wanted to eat cheese baked sweet potatoes. I bought it on the street once, and as soon as I took it in, a strong milky aroma filled my mouth. It's delicious, but it feels a bit greasy after eating too much. I searched for recipes online and made some improvements today, making them into salty and sweet flavors. No butter was added. Very tasty and not greasy. It has been absolutely praised by my family, especially Dabao.

Tags

• baking
• home cooking
• old man
• afternoon tea
• coconut
• dried cranberries
• honey
• milk powder
• pork floss
• raisins
• salted egg yolk
• sweet potato
• whipping cream
• salad dressing

Ingredients

Steps

1. 1 Cut the sweet potatoes in half and steam them together with the salted duck egg yolk (add half a teaspoon of white wine to the duck eggs to remove the fishy smell) until they are cooked and soft.

   

2. 2 Prepare an appropriate amount of raisins and dried cranberries (wash and soak in water), as well as light cream, coconut and milk powder (I forgot to take a photo of the milk powder).

   

3. 3 Take out half a sweet potato and dig out the flesh. Don't dig too deep. Leave a little flesh at the bottom to avoid breaking the skin.

   

4. 4 Mix the light cream, milk powder, coconut and dried fruits with the scooped out potato flesh and stuff it into the potato skins.

   

5. 5 Scoop out the potato flesh from the other half, crush the salted egg yolk, and mix well with the meat floss.

   

6. 6 Mix the meat floss, salted egg yolk and potato puree evenly and stuff into the potato skins.

   

7. 7 Place on a baking sheet and brush a layer of honey on top.

   

8. 8 Bake in the middle rack of the oven at 180 degrees for fifteen minutes. Finally, spread salad dressing on the salty sweet potatoes.