This is a recipe for sweet potato oil muffins made with rice oil, rice flour, and yogurt, without using butter or wheat flour. Some of the chopped sweet potatoes are sautéed in a sweet and salty sauce and used as a topping, while the rest are mixed into the batter for added texture. The batter, made by mixing eggs, brown sugar, rice oil, unsweetened yogurt, and rice flour, is combined with the sweet potatoes, poured into muffin tins, and baked in the oven. The finished muffins are decorated with icing made from powdered sugar and lemon juice for a cute look. These moist and gently sweet muffins are perfect for a home café experience or breakfast.