Cut a slit on the top of the sweet potatoes and gently fluff the flesh with a fork, being careful to leave the skin intact.
Heat 3 tablespoons of the ghee in a skillet over medium-high heat. Add the sausages and cook for 1 to 2 minutes, until well browned. Flip the pieces and add the blueberries. Cook for 2 to 3 minutes longer, until the blueberries, have begun to burst. Use a spoon or fork to gently crush any remaining blueberries.
Divide the sausages, blueberries, and any juices between the sweet potatoes.
Return the skillet to the stove over medium-high heat and add the remaining 1 tablespoon ghee with the spinach, salt, and nutmeg. Sauté for 30 seconds until just wilted. Stir in the coconut milk in and cook until the liquid has evaporated. Remove from the heat. Top the sweet potatoes with cinnamon and chia seeds, and serve the sauteed spinach on the side.
Keywords: paleo, breakfast, egg free, sweet potatoes, against all grain, brunch, stuffed potatoes, danielle walker