Sweet Potato Pancakes w/ Sage Goat Cheese

Breakfast for dinner... who isn't a fan of that?  Obviously you can make these pancakes for regular breakfast or brunch.  We tend to go a little more simple for real breakfast, and I can't remember the last time we got to have a lazy brunch.  So dinner it is!

Sweet Potato Pancakes w/ Sage Goat Cheese
2 small-med sweet potatoes, baked (about 1 1/4-1/2 C flesh)
~1 1/3 C pancake mix (I use Bisquick Heart Smart)
1 med clove garlic, pasted
~1/2 tsp salt
~1/2 tsp onion powder
1 egg
3/4 C buttermilk
butter/oil

   Combine ingredients.  Add buttermilk or pancake mix until it is a thick, goopey paste.  It should be thicker then regular pancake batter because of the potatoes.
   Make them whatever size you want.  I make 4 ~5inch pancakes.  Cook over medium heat in melted butter or oil until bubbles form on the surface and do not pop.  Flip and cook until golden brown on the other side.  Keep warm on a baking rack in a 200 deg F oven if need be.
   Sage Goat Cheese:
2 oz softened goat cheese
1 Tbsp softened butter
~3/4 tsp ground sage (more if you are using fresh)
   Combine.  Wrap in plastic.  Pop into the freezer for 10-15 minutes.  Cut into 4 slices for serving.
   Serves 4.