Cinnamon and Purple Sweet Potato Yam Rolls

Overview

Today I use purple sweet potato, yam and toast to make a beautiful and healthy snack. It is a good choice for breakfast or late night snack! The method is actually very simple, just layer up various ingredients and roll them up. Cook the yams and purple sweet potatoes ahead of time so it only takes a few minutes. But just such a small change can instantly turn the ordinary toast into a hot commodity~ Life is always like this, there are some small surprises from time to time, which will make it more exciting~

Tags

• staple food
• home cooking
• cantonese cuisine
• children
• breakfast
• condensed milk
• iron bar yam
• purple sweet potato
• sliced toast
• sugar osmanthus

Ingredients

Steps

1. 1 Prepare toast, sugar osmanthus. Sugar osmanthus can be homemade or you can use this brand. I think it's pretty good.

   

2. 2 Brush the iron rod yam clean and cut into small sections. Wash the purple sweet potatoes too;

   

3. 3 No need to peel, steam directly in the pot;

   

4. 4 Peel the steamed purple sweet potatoes and yams separately and crush them into puree. Add a little condensed milk to the purple sweet potato puree according to your own taste, add a little sugar-osmanthus to the yam puree, and mix well. If you are pursuing a very delicate taste, you can sift it once;

   

5. 5 Remove the edges of the toast and roll it into thin slices with a rolling pin;

   

6. 6 Spread a layer of purple potato puree on the toast, and then spread a strip of yam puree in the middle. Here you can roll the yam into strips first and then put them on the purple sweet potato puree;

   

7. 7 Roll up the toast into a cylindrical shape and press it for a moment to help shape it;

   

8. 8 Slice with a sharp knife and put on a plate. When eating, you can drizzle a little osmanthus sugar on top according to your taste.