Preheat oven to 425°F. Prepare baking sheet with parchment paper.
In large bowl, stir together flour, baking powder, salt, sage and smoked paprika. Using a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
In medium bowl, whisk together buttermilk and mashed sweet potato. Stir into flour mixture until a dough forms.
Turn dough out onto floured surface and knead 3-4 times or until dough comes together. Roll dough to 3/4 in. thickness and cut into 18 biscuits with a 2 in. round cutter, re-rolling dough as necessary. Place biscuits onto prepared pan and brush with buttermilk. Bake 11-13 minutes or until golden brown. Cool completely on cooling grid.
Split biscuits in half. Divide spinach leaves between biscuit bottoms, then top evenly with ham and avocado slices. Replace biscuit tops and serve immediately.