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"&lt;strong&gt;It's the perennial debate: Do your sweet potatoes need marshmallows or not?&lt;/strong&gt; Strong arguments have been advanced on both sides, but if you're looking to experiment, these sweet roots can be much more than just a vehicle for mini mallows. You can mash them, roast them, bake them; serve them with drizzled vinaigrettes, bold cheeses, or bacon-sesame brittle (mmmm, bacon). And you can even have them for dessert.\r\n\r\nWhen you're shopping for the big day, be sure to choose small to medium sweet potatoes that are heavy for their size, and avoid any with bruises or signs of sprouting. \u00A0Keep them in a cool, dark place for up to a week and do &lt;em&gt;not&lt;/em&gt; refrigerate them.        &lt;p&gt;Lime mayo provides a zesty contrast to the sweet potatoes.&lt;/p&gt; Feel free to play with different herbs in the chimichurri recipe\u2014that\u2019s what Michael and Patrick Sheerin (brothers and co-chefs at Trenchermen, Chicago) have always done: \u201CWhen we were younger, our mom would buy lots of herbs, but she\u2019d never use them,\u201D says Michael. \u201CSo we\u2019d just blend them with garlic, oil, and vinegar.\u201D  Silky, with a texture somewhere between pudding and panna cotta\u2014and no water bath required."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/holidays-recipes/slideshow/sweet-potato-yam-recipes>