To prepare the sweet potato pancakes (sausage optional): 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.
To prepare the chocolate pancakes: In a large bowl, combine flour, Clabber Girl Baking Powder, sugar and salt. Sift once to incorporate all ingredients. In a medium bowl, whisk egg yolks, milk, melted shortening and melted chocolate; add to dry ingredients, beating until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter mixture.
To cook the pancakes:
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.
To prepare peanut butter frosting: Place the peanut butter into a medium bowl, and beat with an electric mixer until it turns to light brown. Add in butter and mix until completely whipped and fluffy. Gradually mix in the sifted powdered sugar, add milk or heavy cream one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
To assemble: layer the pancakes together alternating orange and black. Use the peanut butter frosting in between layers.