1. Wash the purple sweet potatoes and steam them in a steamer. (Purple potato is easier to cook by cutting into small pieces)
2.
Peel the steamed purple sweet potato, put it in a large bowl, and press it into a puree with a spoon.
3. Add the right amount of whipped cream to increase the milk flavor. (It is not advisable to add more, otherwise the mashed purple potato is too wet to make a ball)
4. Take an appropriate amount of purple sweet potato mash, roll into small balls, press down with your thumb in the middle.
5. Put in the cut cheese slices. Close your mouth and round it.
6. Put the wrapped purple sweet potato balls on the baking tray.
7. Put it in a preheated 200 degree oven and bake for 8 minutes. Bake the cheese inside.
8. Pour the salad juice into the bowl.
9. Put the roasted purple sweet potato balls into a bowl and roll them around, and glue them with the salad sauce.
10. Roll another round of coconut paste and it's done.
Tips:
1. The freshly baked purple sweet potato balls are relatively soft. Be careful when handling them, otherwise they will burst easily. (It should be possible to bake after the salad dressing coconut paste is glued, so the operation will be easier)
2. It's best when it's just out of the oven, the cheese will re-solidify after cooling.
