Sweet Potatoes Stuffed With Sausage, White Beans And Sage Brown Butter

• 1 cup navy beans
• 2 medium sweet potatoes
• 1/2 pound Jimmy Dean ground sausage
• 1 tablespoon rubbed sage
• 1/2 stick of butter
• 1/2 teaspoon smoked paprika
• 1 clove minced garlic
• 1/2 cup fresh spinach
• salt and pepper to taste

1. 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.
2. I let the dry navy beans soak overnight, but you could use canned beans. Drain and rinse them.
3. 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.
4. 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.
5. Fill the potatoes with the mixture, letting it overflow. Serve immediately.

navy beans, sweet potatoes, ground sausage, sage, butter, paprika, garlic, fresh spinach, salt

Taken from food52.com/recipes/33046-sweet-potatoes-stuffed-with-sausage-white-beans-and-sage-brown-butter (may not work)