1. Cut the purple sweet potato into pieces and steam it in the pot until soft, peeled and mashed into a puree
2. Add milk and stir into yogurt
3. Add yeast sugar and stir well
4. Add a small amount of flour several times, and stir to form a sticky shape without dry powder
5. Seal and proof to double size
6. Stir and exhaust the proofed batter
7. Put a layer of oil on your hands, grab an appropriate amount, and tidy it up with your hands
8. Spread evenly in a non-stick pan and relax for 5 minutes
9. Fry on medium heat for 2 minutes, turn over with the lid
10. Fry for another 2 minutes
11. It will be cooked until the press quickly rebounds
12. Cut and eat
