- Japanese sweet potato 170 g, scrubbed clean
- Beet sugar 50 g + 2
- Line 7–8 muffin or pudding cups with paper cases. Set aside.
- Cut sweet potato into small cubes. Place in a small saucepan and add 2 Tbsp beet sugar. Pour in just enough water to cover. Simmer until sweet potatoes soften, then drain and set aside.
- Sift both flours and baking powder together.
- Place remaining beet sugar, sea salt and yam in a bowl