Steps

1. Trim the ends of the 280g sweet potatoes and cut into cubes of about 1.5cm. No need to peel.
   🕒 02:12
2. Place the sweet potatoes in a microwave-safe container, add 1 tbsp water, cover with plastic wrap, and microwave on 600W for 6 minutes.
   🕒 02:58
3. After microwaving, transfer the sweet potatoes to a bowl and spread them out to cool. (Key Tip!) If you don't let them cool down, the mayonnaise will separate, so make sure to cool them thoroughly.
   🕒 05:53
4. Without adding oil to the frying pan, add the 40g bacon and cook until crispy. (Key Tip!) Bacon releases its own fat, so no extra oil is needed. Not using oil also helps prevent splattering.
   🕒 06:54
5. Once the bacon is crispy, crack 2 eggs into the frying pan and cook until the yolks are set.
   🕒 07:18
6. Fold the eggs in half with a spatula, then fold in half again to cook through and let them cool down. (Key Tip!) By not cooking the yolks completely, about 80% done, they will blend better into the salad.
   🕒 07:47
7. Add the cooked bacon and egg to the bowl with the cooled sweet potatoes. Lightly mash the sweet potatoes with a fork while mixing. (Key Tip!) Don't mash all the sweet potatoes; lightly crushing them to retain some texture will help the mayonnaise blend better.
   🕒 08:28
8. Spread the mixture in the bowl evenly and cool in the freezer for about 5 minutes.
   🕒 08:48
9. Once cooled, add 40g mayonnaise, 5 shakes MSG (Umami Seasoning), 1/4 tsp salt, 1/3 tsp curry powder, and black pepper (to taste), and mix well. (Key Tip!) Adding curry powder provides a subtle flavor and adds depth to the dish.
   🕒 08:59
10. Taste and adjust seasoning. Serve in a bowl, and sprinkle with black pepper (to taste) for garnish. It's ready!
    🕒 09:43