Peel and steam the sweet potatoes until soft. Mash them while hot using a fork.

Adjust the texture of the mashed sweet potatoes by adding milk. Optionally, add honey for extra sweetness.

Blanch the Vienna sausages in hot water to remove excess salt.

Wrap each sausage with the sweet potato mixture, forming a corn dog shape.

Dip the wrapped sausages into beaten egg and coat evenly with breadcrumbs.