# Components:
→ Sweet Potatoes
01 - 2 medium Japanese sweet potatoes, about 14 oz, peeled and diced
→ Teriyaki Glaze
02 - 2 tablespoons soy sauce
03 - 2 tablespoons mirin
04 - 2 tablespoons honey
05 - 1 tablespoon light brown sugar
06 - 1 teaspoon toasted sesame oil
→ Muffin Batter
07 - 2 cups all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine sea salt
11 - 1/2 cup granulated sugar
12 - 2 large eggs
13 - 2/3 cup milk
14 - 1/2 cup vegetable oil
15 - 1 teaspoon vanilla extract
→ Topping (Optional)
16 - 1 tablespoon black or white sesame seeds
# Preparation Steps:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
02 - Arrange diced sweet potatoes on a baking tray. Roast for 15 minutes or until just tender. Cool slightly.
03 - Combine soy sauce, mirin, honey, brown sugar, and sesame oil in a small saucepan. Simmer over low heat for 2 to 3 minutes until slightly thickened.
04 - Toss half of the roasted sweet potatoes in teriyaki glaze. Reserve remaining half for batter.
05 - Whisk flour, baking powder, baking soda, salt, and sugar together in a large bowl.
06 - In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until well blended.
07 - Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
08 - Fold unglazed roasted sweet potatoes into the batter.
09 - Divide batter evenly among muffin cups. Top each with glazed sweet potatoes and sprinkle with sesame seeds, if desired.
10 - Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
11 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
