Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

Boil the cubed sweet potatoes until fork-tender, about 10-15 minutes, then mash until smooth.

Combine the mashed sweet potatoes, sugar, and melted butter in a mixing bowl. Beat in eggs one at a time until well blended.

Whisk together flour and baking powder in another bowl. Gradually fold this dry mix into the wet ingredients until just combined.

Gently fold in the toasted sesame seeds, ensuring they’re evenly distributed.

Spoon the batter into the muffin tins, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick comes out clean.