Steps

1. Peel the skin from the sweet potato.
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2. Cut the sweet potato into small, irregular pieces.
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3. Soak the cut sweet potato in water, drain, and place in a heatproof bowl.
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4. Heat the sweet potato in a 600W microwave for 6.5 minutes.
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5. Mash the heated sweet potato with a fork or masher.
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6. Strain the mashed sweet potato through a sieve until it loses its shape.
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7. Add sugar, rice flour, and hot water to the strained sweet potato and mix well.
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8. Add beaten egg in about three portions while mixing. Adjust with water until the dough has a soft, earlobe-like consistency.
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9. Put the dough into a piping bag fitted with a star tip.
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10. Squeeze the dough in rounds into oil heated to medium temperature. Cross the end of the squeeze to cut it off with scissors and drop into the oil. (Tip: If it's too much trouble, you can squeeze it into a棒状 shape.)
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11. Heat the squeezed dough in medium-hot oil. Flip when the bottom turns golden brown.
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12. Continue heating until the entire churro is golden brown.
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13. Remove the heated churros and drain the oil.
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14. Arrange on a plate.
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15. Optionally, dust with sugar or serve with salt and mayonnaise for a sweet and savory flavor.
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