Steamed sweet potatoes, crushed with a fork and left to cool. [Highlight: Be sure to cool]]

Beat eggs, add milk, corn oil and sugar, and mix well.

Add crushed [cool] sweet potato paste and stir well

Sift the low-gluten flour and baking powder, add to the liquid, and mix well.
Note: Mix in a similar way to stir-fry. Do not stir or circle to avoid flour gluten. Just mix until there is no dry powder. Don't mix too much to avoid flour gluten.

Just mix it up like this.
Then preheat the oven 180 degrees.

Put it in a paper cup and fill it with 7 minutes.
Shock twice (hold the paper cup 10cm high, let go, and fall freely) to shake the paste and the air inside evenly to prevent the baked cake from being crooked.

Small cup: in the middle of the oven. Medium/Large: In the oven, lower. The essence is to make the cake body in the middle of the oven as much as possible.
Bake at 180 degrees for 25-30 minutes.
If your oven temperature is high, lower it by 5-10 degrees, if your cup is small, bake for 20 minutes.
Insert the toothpick and take it out. It is ripe if there is no paste. At the same time, pay attention to the color on the top. This cake will not have a deep color. If the top color is getting darker, it is necessary to adjust the temperature or time quickly.

Finish ~ can grow to this height.
After baking, take it out and shake it twice (the same as the free fall method in step 6) to shake out the hot air to avoid retraction. But it's okay to retract, just as delicious.

The baked muffin is moist, and the retained sweet potato particles increase the richness of the taste, which is delicious the next day.