Prepare all sweet potatoes by steaming or baking them with the skin. Never peel off the skin when roasting. Prepare all sweet potatoes by steaming or roasting them.Never peel when baking. Beat in eggs and add sugar and mix.

Heat the milk and mix it while pouring it into the egg. If you pour it all at once, the egg will cook, so at first, pour it little by little and mix.

Sift it through a sieveBring to a boil over low heat. Put it on the back of the spoon and make it so that the line remains clear when you draw it.

After cooling the custard slightly, add sweet potatoes except for toppings and grind them finely. If it gets lumpy, put it down on the sieve again. Then, cool it down.

Add the cold whipped cream to the cooled liquid and mix well.

Put it in the ice cream maker and return it. If you don't have a machine, you can freeze it half way and scratch it with a fork repeatedly.

Cut the sweet potatoes into appropriate sizes, and when the ice cream liquid becomes thick, put them in the end, turn them around a few times, and freeze them in another container. Be careful because it's hard to eat if it's frozen too much.