Sweet potato churros | Transcription of Katchanneru's recipe

Peel the sweet potatoes, cut them into pieces of appropriate size so that the fire can easily pass through, put the sweet potatoes and a little water (outside the amount) in a heat-resistant container, wrap them in plastic wrap, and heat them in a 600w microwave oven for 6 minutes and 30 seconds.
When the sweet potatoes are soft, crush them with a masher or fork (be careful of burns).
When it is crushed to some extent, strain the sweet potatoes.

Add sugar, rice flour and boiling water and mix the whole.
When the whole is fluffy, add the beaten egg little by little.
To make it easier to squeeze, add water while watching the situation to soften it.
Place in a piping bag with a star-shaped mouthpiece.

Make a crease on the parchment paper to the desired size and squeeze the dough so that it has a uniform size. Cut the parchment paper along the creases.

Put the whole cooking sheet in oil at 170 degrees (outside the amount) and fry.
After about 1 minute, it will be easier to remove the parchment paper.
Turn it over and fry it until it becomes golden brown, take it out on kitchen paper, and drain it.
When the oil runs out, sprinkle with granulated sugar while it is still warm.