Name: Sweet Potato Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 200g sweet potato; ½ tsp oil; Pinch of salt; 100ml water; 1 whole egg; 45g cane sugar; Pinch of salt; 60g rice oil or melted butter; 1 tsp rum (optional); 45g unsweetened yogurt; 120g rice flour; 15g almonds, finely chopped; 5g baking powder; 2 tbsp powdered sugar; Lemon juice (to taste); Black sesame seeds (for garnish)

Directions

1. Step

Slice about 200g of sweet potato into two forms: Rounds: For topping the cake. Small pieces: For mixing into the batter. Heat a pan with ½ tsp oil and fry the sweet potato rounds until lightly golden. Boil the small sweet potato pieces in 100ml water for 10 minutes or until tender. Set aside to cool.

2. Step

In a mixing bowl, combine: 1 whole egg, 45g cane sugar, A pinch of salt, 60g rice oil (or melted butter), 1 tsp rum (optional), 45g unsweetened yogurt, 120g rice flour, 15g chopped almonds, 5g baking powder. Add the boiled sweet potato pieces and mix until smooth and well incorporated.

3. Step

Preheat the oven to 170°C (338°F). Pour the batter into a greased or lined cake pan. Arrange the fried sweet potato rounds on top of the batter. Bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.