1. Wash 2 purple potatoes and steam them in a pressure cooker
2. After cooling, peel and crush. It’s best to use a sieve to filter once, so that the purple potato mash is more delicate
3. Add the softened butter and condensed milk to the purple potato mash and mix well (because the purple potato itself has a sweet taste, please add the condensed milk according to your own preferences, or not, remember to add more, otherwise it will be too soft and not shaped when it is baked)
4. Take an appropriate amount of purple potato mash and knead it into a round nest, put mozzarella cheese in the middle (it is best to use a block, I only have cut shreds, which is a bit troublesome to put), and then close the mouth and knead it into a ball.
5. Knead it into balls like glutinous rice balls
6. The purple sweet potato balls are first put in the beaten egg mixture, and then wrapped in breadcrumbs
7. Wrap the bread crumbs and put it in the middle of the oven at 200°C and bake for 15 minutes.
8. Taste the sweet purple potato cheese balls
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