Wash the sweet potatoes clean and steam them in a steamer. You can steam it with a whole sieve or cut it in half, but it looks prettier with a whole sieve. When the sweet potatoes are all steamed, let them cool until they remain warm, cut them in half with a knife, and scoop the insides with a spoon.

Add whipped cream, sugar, butter (1 tablespoon) and salt to the hollow sweet potatoes and mix.

I'm going to fill the sweet potatoes with custard cream

Place mashed sweet potatoes on top of custard cream and trim the surface well and spread butter (the remaining 1 tablespoon), egg water, and custard cream on the outside. I put butter and custard cream on the outside. Bake in an oven preheated to 210 degrees for about 15 minutes until the surface is golden brown. It's already cooked, so just cook it until the outside is golden Adjust the time according to the oven