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1
To prepare the ingredients, thoroughly wash the sweet potatoes, then quarter or roughly chop into 5 mm pieces without removing the peel.
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2
Put in a sauce pan and fill with a little less water to cover the potatoes.
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3
Cover with a lid, heat over high heat, then reduce to very low as soon as it comes to a boil.
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4
Remove from the heat after about 5 minutes, when the surface starts to become translucent, and the peel starts to loosen.
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5
Drain in a colander.
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6
Now you have steam-cooked sweet potatoes.
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7
They are tasty eaten this way.
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8
Sift together the flour and baking powder.
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9
Preheat the oven to 180C.
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10
Add 2 tablespoon soy milk (not listed) to the sweet potatoes from Step 3, and mash.
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11
Leave it slightly lumpy.
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12
Now for the batter!
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13
Combine the oil and sugar in a bowl and mix.
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14
Add the egg and mix well.
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15
Add the honey and continue mixing.
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16
Next, little by little, in alternating batches, add the mashed sweet potatoes from Step 4, the soy milk, and flour, as follows:
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17
First, add 1/2 of the sweet potatoes, then 1/2 of the soy milk, then the rest of the sweet potatoes, then 1/2 of the flour, then the rest of the soy milk, ending with the rest of the flour.
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18
Stir well with each addition until you add the flour, then stir just to combine, being careful not to over-mix.
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19
Bake for 25 minutes at 180C, then they're done!
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20
Regarding the sweetness: For those who dislike honey, use 30 g of sugar.
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21
Regarding the sweetness: This recipe makes moderately sweet muffins.
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22
To make them sweet, try using 40 g sugar, or 30 g sugar with 10 g honey, or 20 g of sugar and 20 g of honey.
