1. Prepare all the ingredients and cut the butter into small pieces at room temperature to soften it.
2. Add butter, powdered sugar and flour and knead it into crumbs.
3. Add two more egg yolks and stir.
4. Synthesize a smooth dough, wrap it in plastic wrap, and keep it in the refrigerator for 30 minutes.
5. After 30 minutes, take the dough out of the refrigerator, roll it into a 5mm sheet, place it in a pie mold, and compact the edges and bottom by hand.
6. Then use a fork to make some small holes in the bottom of the leather to prevent the pie from expanding and deforming under heat.
7. Peel the cooked purple sweet potato and puree it.
8. Add the ingredients in B and mix into purple sweet potato filling.
9. Put the filling into the pie mold to 8 minutes full.
10. Then sprinkle the puff pastry on the surface.
11. Preheat the oven, middle layer, upper heat 150°, lower heat 180°, 30 minutes.
