1. Peel and slice the purple sweet potato into a pot of boiling water and steam until cooked and soft.
2. Add condensed milk and milk to mash it into a puree form
3. Thaw the pie crust a little, and stack the two pieces together and roll them into a rectangular shape.
4. Cut off the four sides into a rectangular dough piece.
5. Cut the excess leftovers into thin strips and place them around the rectangular dough sheet.
6. Cut another flying cake into thin strips.
7. Squeeze the purple potato mash on the rectangular dough. Spread egg liquid all around.
8. Thin strips of flying pie crust are placed on top of each other and woven into a grid.
9. Brush the skin with egg wash, and put it in a preheated oven at 200 degrees for 25 minutes.
10. Finished product
11. Finished product
