Black Sesame Seeds and Sweet Potato Muffins

• 140 grams Sweet potatoes (steamed and peeled)
• 80 grams Unsalted butter of margarine
• 80 grams Light brown sugar
• 1 Egg
• 1 tbsp Heavy cream
• 1 tbsp Milk
• 1 1/2 tbsp Black sesame seeds
• 100 grams Cake flour
• 1 tsp Baking powder

1. Cut the potatoes and place in a heatproof bowl.
2. Cover with a wet paper towel, then with plastic wrap.
3. Microwave for about 7 minutes on low heat.
4. Mash the Step 1 potatoes with a masher, add the heavy cream, and mix.
5. Let cool.
6. Add all the dry ingredients in a separate bowl, and mix with a whisk (instead of sifting).
7. Microwave the butter for about 30 seconds, and mix until it reaches a mayonnaise-like consistency.
8. Add the light brown sugar into 3 batches, and mix some more.
9. Add the beaten egg little by little to Step 4, and mix.
10. When blended, add the Step 2 potato mixture into 2 batches, and mix.
11. Add the black sesame seeds and mix some more.
12. When the potatoes are blended, add 1/2 of the Step 3 dry ingredients, and mix.
13. When almost blended, add the milk, and mix.
14. Add the remaining dry ingredients, and fold in.
15. Pour into the mold, and bake in the oven preheated to 180C for 35 minutes, then they're done!
16. The inside looks like this.

sweet potatoes, butter, brown sugar, egg, heavy cream, milk, black sesame seeds, flour, baking powder

Taken from cookpad.com/us/recipes/148842-black-sesame-seeds-and-sweet-potato-muffins (may not work)