stir-fried mashed sweet potatoes

Recently, I roasted sweet potatoes myself at home and fried them if I couldn't finish them all. However, I didn't have so many authentic seasoning for fried sweet potatoes mashed at hand, so I just fried them directly with white sugar. The taste is the same and delicious. In fact, I don't like our local snacks very much, because I think the oil is too big and fragrant (because the authentic ones are fried with sesame oil). Unless I usually eat less oil and water, I wouldn't choose such a dessert. It's better to eat and roast it directly.
But after all, it is a local characteristic of our Henan Province, and we have to publicize it more or less: sweet potatoes are used as the main ingredient, and the finished product is shaped like mud. It was first produced in Qi City and got its name. The ingredient ratio is: one catty of cooked sweet potatoes, five taels of white sugar, two and a half taels of sesame oil and a small amount of diced hawthorn, rose slices, green red silk, osmanthus sugar, etc. The method is to cook the sweet potatoes first, peel the skins and shred them, wrap them in a clean white cloth, and press them into mud for spare use. Then pour the white sugar into a frying pan and turn them into syrup, add sesame oil and mud sweet potatoes, add them to cook, and stir evenly until the three melt into one and appear persimmon red. Serve in a plate, and place diced hawthorn, rose slices, green and red silk, and osmanthus sugar in layers on top. This dish is variegated, bright in color, sweet and delicious, and rich in nutrients.