1. Poke the steamed sweet potatoes into puree instead of flour.
2. Break the egg liquid, stir and pour it into the sweet potato puree, then add milk, baking powder, cocoa powder, and sugar substitute in turn and stir evenly.
3. I used two spoons to stir into the batter, and a dried fruit masher beat out the granular dried fruit and put it into the batter. Pour the batter into a bread mold (with oil-absorbing paper spread in the mold), shake out the bubbles and place some oatmeal and dried fruits on top as decoration. Put it in a preheated oven at 200°C for 30 minutes and then take it out.
