1. Peel the yam with iron sticks, slice it, and steam for ten minutes.
2. Press the steamed yam into mud, add light cream and sugar to the pot.
3. Stir fry until you no longer touch the spatula.
4. Add two spoons of blueberry jam.
5. Stir evenly.
6. Cut off four sides of the toast slice. I made two kinds of white toast and pumpkin toast.
7. Spread a layer of yam puree on the toast slices, cut the cheese slices into quarters and evenly spread out to leave gaps. The mashed yam rubbed on the cheese slices makes it easy to stick.
8. Spread the yam mud and evenly cut into four small pieces.
9. Put the eggs and milk in the bowl and stir well.
10. Sieving to make the egg milk more delicate.
11. The sliced toast pieces are evenly covered in the custard.
12. Put a little olive oil in the pan, and fry each noodle until it is golden.
13. Finally, you can mix the blueberry sauce with some honey and pour it on top.
14. Pour the mixed blueberry sauce and enjoy! "A few woody fruits and blueberry sauce, the child's eye guard
I used 8 slices of toast for this amount of pureed yam, which is enough for the whole family. You can reduce the amount if you can't eat so much.