1

Steam thinly sliced sweet potatoes for about 20 minutes or till soft. Mash them while hot with a fork, add low-fat milk and butter, mix well, set aside.

2

First sieve flour and green powder, fold in brown sugar, then slowly add egg and milk stir well, then add 1 tbsp melted butter, mix well. Pass through a sift and rest for 10 minutes.

3

Spread little butter on frying pan at medium small heat, pour in a ladle of batter and spread evenly, let the pancake stand for about 1 minute.

4

Place pancake on the rolling mat. Add mashed potato at one side of the pancake and roll up.

5

Seal the opening with a little butter.

6

Turn the opening downward and put in the fry pan, fry slightly.

7

Cut pancake roll into pieces with a sharp knife and dust some green tea powder on it before serve.