Leaving the skin on the sweet potato, rinse thoroughly and cut into rounds (7-mm wide). Let it soak in water for a while. Strain and blot off excess moisture.
Place 2 tablespoons of sugar and 15 g of butter in a frying pan and melt on low heat. Stir and turn off the heat once the butter melts.
If you use 20 g of butter, it will give the sweet potatoes a moister texture.
Place the sweet potatoes from Step 1 in the pan from Step 2.
Combine the pancake mix, egg, sugar, and milk in a bowl. Use a whisk to mix.
Put 5 g butter in a separate heat-resistant bowl and microwave (600 W) for 20-30 seconds to melt the butter. Add and mix into the batter from Step 5.
Carefully pour the batter from Step 6 into the frying pan from Step 4.
Cover with a lid and cook on low heat for about 8-10 minutes while keeping an eye on it. (A glass lid makes this easier to do.)
Once the center of the batter starts to rise, turn off the heat. Let it sit for 5 minutes with the lid on.
Remove the lid. Use a rubber spatula or similar utensil to loosen the cake from the pan, so it will cleanly come off.
Place a large plate over the frying pan once the bottom of the cake is loosened from the pan. Hold the plate with your hand and flip the entire frying pan over.
It should like this when you take the cake out.
Story Behind this Recipe
This is a variation on my recipe for "Glossy using Frying Pan! Apple Pancake Mix Cake" (Recipe ID: 1379912) using sweet potatoes.
The final result may vary depending on the size/material of the frying pan, how you control the heat, and the type of sweet potato you use, so adjust the baking time accordingly, while keeping an eye on the cake. If you have leftover potatoes, it's also good to dice them into 5-mm pieces and add them to the batter.