50 - 60 ml (60 ml if you want a moister, thicker cake)
a small amount
Peel the sweet potatoes and cut them into 1 cm cubes. Soak them in water.
Add the sweet potato to a heat-resistant container, immerse in a little water and wrap the container with cling film. Then, soften the potatoes by heating this for 4 - 5 minutes in the microwave (500 W).
Preheat the oven to 180℃.
Mash the potatoes with a fork. Add the butter and mash until creamy. Transfer the mixture to a bowl and combine with the sugar and honey.
Break the eggs into the mixture one at a time, mixing well after each addition. Add the ingredients marked with ★ and mix well before adding the sifted pancake mix and mixing quickly with a whisk.
When almost all of the lumps have gone, switch to a rubber spatula and gently fold the mixture.
Using a spoon, fill the muffin cups up with mixture until about 60 - 70% full. Drop the muffin tray lightly on the counter to eliminate any excess air bubbles and bake in the oven for 20 - 30 minutes.
Once a golden colour, check to see if they are done by inserting a skewer into the center of the cakes. If no raw batter comes out then they're done. Simply leave to cool then transfer to a plastic bag for extra moisture.
If you use soy milk that contains more protein than regular milk, the cakes will rise more.
Story Behind this Recipe
I got good reviews for my kabocha squash cakes so thought I'd try making a sweet potato version. Since you add sweet potatoes and butter, the cakes doesn't taste too strongly of pancake mix.
If you want a smoother texture, strain the sweet potatoes before adding to the batter. The sweet potatoes may need longer in the microwave, so check to see if they're done by inserting a chopstick. If the chopstick goes all the way through then they're ok. If you bake the cake in a pound cake tin, adjust the baking time as needed.