Heat oven to 425° F. Prepare baking sheet with parchment paper.

In large bowl, whisk 2 cups flour, baking powder, salt, sage and paprika. With pastry blender, cut in cold butter until mixture resembles coarse crumbs.

In medium bowl, whisk 3/4 cup buttermilk and mashed sweet potato. Stir into flour mixture until dough forms.

Using remaining flour to prepare surface, knead until dough forms. Roll dough to 3/4-inch thickness. Using 2-inch round cutter, cut dough into 18 biscuits. Re-roll and cut out dough until all is used.

Place biscuits on prepared baking sheet. Brush each biscuit with remaining buttermilk.

Bake 11-13 minutes, or until golden brown.

Cool completely.

Split biscuits in half. Top bottom half of biscuit with spinach leaves, deli ham and an avocado slice. Replace biscuit top and serve immediately.