1. Wash the purple sweet potato and peel it.
2. Slice the purple sweet potato and steam for 10 minutes.
3. Mash the steamed purple sweet potato and add it to a food processor or soymilk maker. Remember to put in a proper amount of water, just slightly under the purple sweet potato.
4. Put the mashed purple potato into a non-stick pan.
5. Heat up a non-stick pan, add the mashed purple potato, and stir fry over low heat.
6. During this period, add salad oil and sugar in batches. Add sugar while trying. Don't have too much sugar, the purple sweet potato itself has a sweet taste. The amount of oil is to ensure that the purple sweet potato is shiny, just leave it dry, it is also a small amount. I took about ten milliliters of the four purple sweet potatoes, don't be greedy.
7. When there is still a small amount of water, that is, when it is thick, turn off the heat. Keep some moisture, because it will slowly condense when it cools in the refrigerator.
