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Japanese Sweet Potato and Sesame Muffins

Japanese Sweet Potato and Sesame Muffins

Delightfully tender Japanese Sweet Potato and Sesame Muffins combine sweet potatoes and toasted sesame for a unique, flavorful treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Japanese
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Japanese sweet potatoes cubed and boiled
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • ½ cup unsalted butter melted
For the Topping
  • ¼ cup toasted sesame seeds

Equipment

  • muffin tin
  • mixing bowl
  • whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners.
  2. Boil the cubed Japanese sweet potatoes in a pot of water until fork-tender, about 10-15 minutes. Drain and mash until smooth.
  3. Mix the mashed sweet potatoes, granulated sugar, and melted butter in a mixing bowl. Beat in the eggs one at a time.
  4. Whisk flour and baking powder in a separate bowl, then fold into the sweet potato mixture until just combined.
  5. Gently fold in the toasted sesame seeds.
  6. Spoon the batter into muffin tins, filling each cup two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Optional: Dust with powdered sugar before serving for additional sweetness.

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