# Ingredient List:
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
02 - Arrange diced sweet potatoes on a baking tray and roast for 15 minutes or until just tender. Allow to cool slightly.
03 - In a small saucepan, combine soy sauce, mirin, honey, light brown sugar, and toasted sesame oil. Simmer over low heat for 2 to 3 minutes until slightly thickened.
04 - Toss half of the roasted sweet potatoes with the teriyaki glaze. Reserve the remaining half for the muffin batter.
05 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar.
06 - In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until homogenous.
07 - Pour wet mixture into dry ingredients and stir gently until just combined, taking care not to overmix.
08 - Fold in unglazed roasted sweet potato pieces.
09 - Divide batter evenly among muffin cups. Top with glazed sweet potato pieces and sprinkle with sesame seeds if desired.
10 - Bake for 20 to 25 minutes, or until a toothpick inserted in the center emerges clean.
11 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
