Steps

1. Peel and cut 150g sweet potato into 3cm irregular pieces.
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2. Soak the cut sweet potato in water for about 10 minutes to remove bitterness.
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3. Finely cut 2 slices of half bacon into thin strips, about 5mm wide.
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4. Drain the sweet potato after soaking, transfer to a heatproof bowl.
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5. Cover with plastic wrap and microwave on 600W for 3 minutes.
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6. Mash the microwaved sweet potato with a fork or masher.
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7. Add 1.5 tsp sugar, a pinch of salt, and 3 tbsp water to the mashed sweet potato and mix. (Key Tip!) Adjust water if the mixture is too dry, aiming for a smooth, creamy consistency like sweet potato paste.
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8. Lightly oil a frying pan. Arrange the gyoza wrappers in a circular shape, overlapping the edges, to form a 22cm circle. Ensure there are no gaps.
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9. Spread mayonnaise (to taste) evenly over the gyoza wrappers.
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10. Spread the prepared sweet potato paste evenly over the top.
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11. Scatter the cut half bacon over the entire surface.
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12. Sprinkle 50g mixed cheese evenly over the top.
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13. Drizzle mayonnaise (to taste) over the top again.
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14. Sprinkle coarsely ground black pepper as desired.
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15. Cover with a lid and cook over medium heat for 5 minutes. (Key Tip!) Watch carefully to prevent burning. Cook until the bottom is browned and the base moves freely.
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16. Transfer from the frying pan onto aluminum foil.
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17. Grill in a fish grill or toaster oven until the surface is browned. (Key Tip!) If the edges start to burn, cover with aluminum foil.
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18. Cut the cooked crispy sweet potato bacon bites into bite-sized pieces and arrange on a plate.
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