In a bowl, mix all ingredients: mashed sweet potato, hotcake mix, fresh milk, eggs, oil and powdered milk until well mix. (You may add 2 to 3 tablespoons more of fresh milk if the batter mixture is too thick.)
Scoop 1/3 cup pancake batter, pour and gently spread onto a pre-heated lightly greased pan to form your desired pancake size and shape.
Cook until bubbly then turn to the other side of the pancake.
Serve. (Best served with butter on top and drizzle with maple syrup or dust with powdered sugar.)