Steps

1. Peel the skin of 250g sweet potatoes, leaving about 1cm of skin. Slice into 5mm to 1cm thick rounds.
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2. Soak the sliced sweet potatoes in water for 10 minutes to remove bitterness.
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3. After 10 minutes, rinse the sweet potatoes with water and arrange them on a flat plate.
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4. Cover with plastic wrap and microwave the sweet potatoes on 600W for 5 minutes. (Key Tip!) They are ready when you can easily pierce them with a skewer.
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5. Cut the sliced half-bacon to fit the size of the sweet potatoes. If the strips are large, use one whole strip. If they are small, cut them in half lengthwise, then into quarters to fit onto the sweet potato surface.
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6. Let the heated sweet potatoes cool down slightly. Attach the cut bacon to the surface of the sweet potatoes. (Key Tip!) Be careful not to burn yourself as they will be hot. Let them cool before proceeding.
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7. Lightly coat the surface of the sweet potatoes with bacon attached with all-purpose flour.
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8. Heat vegetable oil in a frying pan.
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9. Dip the flour-coated sweet potatoes into the beaten egg. Carefully place them in the heated frying pan, ensuring the bacon doesn't detach.
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10. Pan-fry over medium heat. Once the bottom is golden brown, flip them over.
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11. If there's any remaining beaten egg, dip the fried sweet potatoes back into the egg mixture and fry again to achieve a golden brown color on both sides.
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12. Once both sides are golden brown and the inside is cooked through, remove them from the pan and place on a plate.
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13. Serve with your favorite condiments like salt, ketchup, or a sauce made from whole grain mustard and mayonnaise. (Key Tip!) The sweet potatoes are not seasoned on their own, so enjoy them with your preferred seasonings. Ketchup or mustard-mayo pairs especially well with the bacon.
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