Prick sweet potato several times with a fork. Microwave on high for 3 minutes, rotate, continue microwaving until potato is cooked through, approximately 3 – 5 minutes. Cool; then peel and mash; set aside. Heat a medium-sized skillet over medium-high heat. Add sausage and cook until fully cooked through, approximately 4 – 5 minutes, being sure to crumble into small pieces as it cooks. Drain well, set aside. In a large bowl, mix together the flour, Clabber Girl Baking Powder, brown sugar and salt. In a medium bowl, mix together the egg, milk, maple syrup, and the vegetable oil; add to flour mixture, mix until fully combined. Add in the reserved sweet potato and reserved sausage; mix until fully combined. Heat a griddle over medium-high heat; add enough vegetable oil to lightly grease griddle. For each pancake, pour about 1/4 cup batter onto griddle and cook until pancake has a bubbly surface and slightly dry edges; turn and cook on second side until brown and cooked through. Serve pancakes with maple syrup on the side.