Brush the sweet potatoes with a brush. Wash thoroughly under running water. Put the smart cooker in the pot, pour 2 cups of water, and boil it for 30 minutes at a pressure of 3. (For those who don't have it, I think it's cooked well.). I boiled four of these and ate two right away, and used the other two.

a well-boiled sweet potato. The outside is a bit moist and the inside is very crispy, so I think it's boiled well. Eat two right away, peel and mash the other two gently, add a teaspoon of cinnamon powder into the prepared sweet potato and mix well. (Use a plastic pack and touch it with your hands.)

There's one that came out small in size of a castella morning bread. Scoop those two into a sieve and make the powder. Prepare half a cup of red bean paste. I make my own red bean paste, so you can use the commercially available red bean paste. Make a big spoon of sweet potato rice with a spoon and make a round shape, then give out a groove in the middle, take an appropriate amount of red bean paste, and put it inside, and wrap it thoroughly with sweet potato paste to make a round shape.

I was going to make it round and make it bite-sized, but I think it's a little bigger than the bite-sized one. Dumpling size? Cover the round manju with castella powder. It doesn't coat well, so apply a moderate amount of pressure with your hands and coat it well. It doesn't have to be too much, so don't worry too much. You can eat it right away with the Iri Castella powder, but think that the powder is completely stuck to Manchuria because the powder is falling, and use a wrap to shape it one by one and release it.

Place them neatly on a plate and take a few leaves out of the pot and cut them in half to show the insides. Cooking is about sincerity, and the process is also about sincerity, but it seems that this dish is even more so. Every little decoration, whether it's a leaf or a table mat, seems to improve the quality of the dish than when it's just plain.