Peel the sweet potatoes and cut them into pieces, then steam until cooked.

Once steamed, mash the sweet potatoes (if you're concerned about fibers, strain them). After mashing, add milk and stir until smooth, then set aside.

Crack the eggs into a bowl and beat well. Heat a non-stick pan and lightly brush with oil. Once heated, turn off the heat and pour the eggs into the pan, swirling to form a round crepe. Once it starts to set, turn the heat to medium-low. When the edges of the egg crepe start to lift, place a plate on top and flip it over, then continue cooking the uncooked side until done.

Roll up the egg crepe with the sweet potato inside. Do not cut the ends evenly, and it's ready to serve!