Iron Chef Challenge: Sesame Sweet Potato Muffins

This week is my first time participating in a Vegan MoFo Iron Chef Challenge.  I was drawn in by the week's secret ingredients, potatoes and sesame, and especially by the fact that sweet potatoes "count" as potatoes in the challenge.  I considered a couple savory dishes, but ultimately decided to make muffins because it would spare me having to make breakfasts for the rest of the week.  I used black sesame seeds in my muffins for the color contrast, but white sesame seeds would probably taste just as good.  Makes 18 regular muffins or 9 jumbo-sized muffins.

The Ingredients:
2 1/2 c whole wheat pastry flour
2 1/2 t baking powder
1 t ginger
3/4 t salt
1/2 t baking soda
1 3/4 c coconut milk
1 1/4 c mashed or pureed sweet potato
1/3 c vegetable oil
1/3 c tahini
1/3 c maple syrup
1/3 c agave
1/2 c roasted black sesame seeds

The Process:

1. Preheat oven to 375°.
2. Whisk together flour, baking powder, ginger, salt, and baking soda.
3. In a separate bowl, whisk together coconut milk, sweet potato, oil, tahini, and maple syrup until smooth.
4. Fold dry ingredients into wet, then fold in sesame seeds.
5. Pour into oiled muffin tins and bake about 27-30 minutes for regular-sized muffins or about 35-38 minutes for jumbo-sized muffins.  Allow to cool before devouring.