Sweet Potato Bake

Name: Sweet Potato Bake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Sweet potato; 100g corn starch; 1 tablespoon White sugar; Some Assorted dishes; A few spoons Shimizu; a little Vegetable oil

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Every year in the winter, my mother always buys sweet potatoes from home in boxes, saying that these are coarse grains, which are rich in dietary fiber and are good for the body, so they should eat slowly in winter. Sweet potatoes are not only rich in nutrients, but also delicious, especially suitable for the elderly and children. The common home-cooked way of eating is in addition to steaming it directly, making sweet potato porridge, sweet potato rice and eating it, and there is also a method that my kids love especially-sweet potato bake.

Maybe many people born in the 70s and 80s have eaten this kind of street snack with golden surface, crispy shell and sweet and waxy inside when they were young. The traditional method is to put the diced sweet potatoes in a large colander and fry them into round cakes. Although they smell good, they will inevitably be greasy if they eat too much. Today, I will introduce you a simpler, more convenient, and fuel-saving delicious way. Let's take a look.

Ingredients

1 piece Sweet Potato
100g Corn Starch
1 tablespoon White Sugar
Some Assorted Dishes
A few spoons Shimizu
a little Vegetable Oil

Sweet Potato Bake

1. Prepare all kinds of ingredients.

2. Peel and dice sweet potatoes, mix with assorted vegetables (corn kernels, diced peas and carrots) and mix well. The mixed vegetables can also be left alone. They are mixed together to add a little nutrition to the children, because she usually doesn't like carrots and green beans.

3. Add a few tablespoons of water to the basin, stir evenly with the white sugar, and pour in a small amount of starch one by one.

4. Use chopsticks to stir evenly to the state shown in the picture, and the starch will evenly coat the sweet potato granules.

5. Pour a little oil in a flat-bottomed non-stick pan, heat it, and put it in a metal mousse ring (3-inch baking mold), pour the sweet potato diced into the mold, shake it evenly and compact it, and bake it over low heat. If you don't have a mold, you can pour it directly into the pot to make a cake as big as the bottom of the pot, and then cut into pieces after cooking.

6. After the bottom is cured and solidified into a piece, remove the mold, turn it over with a spatula, continue to heat it until there is no dry powder on the surface, and eat it while it is hot.

Tips:
1. When the sweet potato diced is just put into the mold, don't rush to unmold and turn it. It should be heated until the bottom is solidified into a piece, then turn it over, otherwise it will easily fall apart.
2. During the heating process, be sure to use a small fire to slowly bake, don't worry, otherwise the bottom is easy to paste. In addition, during the heating process, you can use a small spoon to add a little sugar water on the surface, which will make the sweet potato diced easier to connect into pieces while flavoring.