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1
Dice the sweet potato into 1 cm cubes.
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2
Place in a frying pan with the ingredients of water and salt, cover with a lid, and steam-cook for 3 minutes over medium heat.
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3
Turn off the heat, then set aside.
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4
Pulse the oatmeal into a powder in a food processor.
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5
Prepare the steamer by boiling the water and setting the steamer.
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6
Mix the soy milk, water, and sugar in a bowl, add the oatmeal.
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7
Mix well to allow the water to become absorbed into the oatmeal.
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8
Drain the diced sweet potatoes and stir.
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9
Sift in the ingredients, and gently fold in the batter using a rubber spatula until it is no longer floury and is uniform in texture throughout.
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10
Fill the muffin cups 80% full.
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11
When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat.
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12
They are ready when a skewer inserted to the middle comes out clean.
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13
Remove them from the muffin cups and cool.
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14
They will turn out moist and chewy and not dry, if you allow them to cool in a lidded resealable container.
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15
These are low in sugar.
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16
Serve them for breakfast or for a snack.
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17
Store any leftovers in the freezer after wrapping them in plastic wrap and putting them in a resealable bag.
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18
For the oatmeal, you can use either the quick cooking type (shown on the right), or other store-bought oats (as shown on the left).
