
Health Benefits
Sweet potatoes: replenish qi, widen intestines, ease constipation, and easy to produce gas
Yogurt: low protein
Butter: low Protein
Food ingredients
Sweet potatoes ( Three (medium size) ) | Yoghurt ( 50g ) |
Butter( Two pieces (mini individual pack) ) | Mozzarella cheese ( appropriate amount ) |
Condensed milk (appropriate amount) | Nuts and nuts (appropriate amount ) |
Dried blueberry and cranberry ( appropriate amount ) |
How to make cheese-baked sweet potatoes

1. Wash and peel the sweet potatoes.

2.Put the peeled sweet potatoes into the steamer and steam over medium-high heat for half an hour.

3. Take out the steamed sweet potatoes and press them into a puree with a spoon.

4.The more delicate it is, the better.

5.Add two small individual mini-packs of unsalted butter.

6.Take appropriate amount of condensed milk.

7.Add appropriate amount of condensed milk and yogurt to the sweet potatoes (determine how much to add according to the taste).

8. Stir these materials thoroughly and evenly.

9. Put the mixed sweet potato puree into your favorite container, so it looks like it Big-mouthed monkey?

10. Embed an appropriate amount of nuts and dried fruits into the sweet potato puree.

11. Spread a thick layer of mozzarella cheese.

12.Add a few nuts to garnish the surface.

13. After preheating the oven to 180 degrees for 10 minutes, place the baking bowl in the middle and upper layers, and bake Wait for 20 minutes until the surface turns slightly golden and it is ready to be taken out of the oven.

14.The finished product is beautiful, fragrant and delicious cheese baked sweet potatoes are ready.
Tips
1.The time for steaming sweet potatoes must be sufficient.Steam the sweet potatoes thoroughly until they are soft, otherwise the lumps will affect the taste.
2.Don’t add too much yogurt to the sweet potato puree, otherwise it will affect the taste if it is too thin.
3.After entering the oven for 10 minutes, be careful not to burn the surface, which will affect the appearance.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!






