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1
Place the butter in a bowl.
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2
Steam and peel the sweet potatoes, cut them into easy-to-mash sizes and place into the bowlthen add in the sugar.
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3
Light brown sugar is also nice if you have it.
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4
Mix it all together so that there are no inconsistencies, and mash with a spatula etc.
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5
*Set aside a bit of unmashed sweet potato to use for the topping later.
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6
Add a whisked egg into Step 1 and mix, add in milk and mix some more.
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7
Add in the pancake mix to that and stir some more.
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8
This is what it should look like after stirring.
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9
I wanted to leave a bit of the sweet potato's texture in, so I mashed up the batter a bit roughly.
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10
Pour the batter into a muffin mold.
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11
I used a 5.9cm diameter and 4.5cm tall mold from the dollar store...to save money...
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12
Cut the sweet potato you set aside for the topping into cubes.
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13
If you dip these in syrup, then I think they turn out pretty nice upon baking.
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14
This time I used chestnuts that came with syrup, so I covered them in that.
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15
You don't have to do this, so please do as you like.
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16
I added in too much and one turned out with not enough, but...I think it should turn out even if you add in 8 pieces each.
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17
Top them as you like on top of the batter that has been poured into the molds .
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18
Bake in an oven preheated to 180C for about 30 minutes.
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19
They are done once you can poke them with a toothpick and it comes out clean Let them cool on a metal rack etc., and enjoy.
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20
These are completed sweet potato muffins with the taste of Autumn.
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21
Please feel free to enjoy a more adult flavor by adding in brandy or lemon for fragrance It might also taste good topped with apples?
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22
I don't know At any rate, just enjoy cooking with ingredients available at home and cheap seasonal ingredients.
