One of my goals this year is to use less sugar in my recipes without compromising flavours.  Japanese sweet potatoes have red skin and light yellow flesh.  They are a good source of vitamin A, C and dietary fibre. They taste very sweet, so you don’t really need to add much sweetener.  I only added some honey and they came out super tasty ! They are very healthy too !   

Makes about 10-12 muffins

• 240 g mashed Japanese sweet potatoes
• 1+1/4 cups cake and pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 100 g unsalted butter, at room temperature
• 2 eggs
• 240 mL milk
• 100 g plain Greek yogurt
• 6 tablespoons honey
• 1 teaspoon pure vanilla extract

To prepare the sweet potato

1. Cut sweet potatoes into large chunks
2. Prick with a fork a few times
3. Bake in an 400ºF oven until soft, about 45 minutes to 1 hour
4. Peel and mash, cool and set aside

To make the muffins

1. Preheat oven to 375ºF
2. Sift together flour, baking powder, baking soda, cinnamon and salt, set aside
3. Blend mashed sweet potatoes, milk and honey to make a puree
4. Using an electric mixer with the paddle attachment, cream butter until fluffy
5. Mix in eggs, yoghurt, vanilla and sweet potato puree
6. Add flour mixture, mix until just blended, do not over mix (it is fine if mixture is slightly lumpy)
7. Pour batter into muffin tins lined with slightly greased paper or silicone muffin cups
8. Bake for about 20-22 minutes