Colder weather means I transition from the white potatoes found in the creamy potato salads of summer picnics, to the warm, savory and syrupy flavors in a sweet potato. I wanted this to be a complete meal that's heavy enough to keep you full and tasty enough to make you want it again. —Rebecca Hanlon
Preheat the oven to 400. Pierce the sweet potatoes with a fork so they steam. Rub them down in olive oil and salt. Bake for about 30 minutes.
I let the dry navy beans soak overnight, but you could use canned beans. Drain and rinse them.
Brown the sausage in a skillet. Add the paprika and garlic. In a smaller pan, melt the butter and let it brown. Stir in the rubbed sage. Pour the butter over the sausage and add the beans and spinach. Add salt and pepper to taste. Let it cook on low until all the flavors blend and the spinach has wilted.
When the potatoes are done, slit the skins open with a knife. Feel free to scoop out some of the filling if you really want to stuff these things.
Fill the potatoes with the mixture, letting it overflow. Serve immediately.