Soft and sweet custard and sweet potato taste harmonized. It’s not too sweet, so it’s good for breakfast with milk or coffee. The recipe is also very simple, so make sure to try it.

[Serves 2-3 people/ Mold size: 15cm in diameter and 7cm in height]

✤ Ingredients

543g Sweet potato (weight before peeling)

20g Water (when cooking sweet potatoes)

2 Eggs (medium size)

100g Milk

25g (2.5Tbsp) Sugar

1 pinch Salt

70g(7Tbsp) All-purpose flour

15g (2Tbsp) Melted unsalted butter (can be omitted)

✤ Toppings

Sliced ​​almonds (optional)

✤ Recipe

1. 2 Eggs , 25g (2.5Tbsp) Sugar, 1 pinch of salt, 15g (2Tbsp) Melted unsalted butter, 100g Milk, 70g All-purpose flour. Mix all ingredients well.

2. 543g Sweet Potato, Potatoes peeled and then. Cut into thin slices , 20g water. Boil in microwave for 7 minutes (based on 700W).

3. 15cm diameter, 7cm high mold, lay the paper foil on the mold, gradually add the sweet potatoes. Pour in the prepared egg batter, sliced almonds (optional).

4. After moving to an oven preheated to 200℃ (392℉). Bake at 200°C (392°F) for 13 minutes, then at 190°C (374°F) for 12 minutes. The sweet potato castle built with sincerity begins an attack with a fork crane in stomach.