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sweet potato gnocchi with brown butter...well guess it depends on how many you are feeding and how big they are.

Next time try this out.
This is Bobby Flay's from the Food Network.

4 large sweet potatoes, scrubbed
1 1/2 cups heavy cream
1 tablespoon chipotle peppers in adobo, pureed
1 stick unsalted butter, softened
1/4 cup creme fraiche
1/2 cup maple syrup, plus 2 tablespoons
Salt and freshly ground pepper
Nonstick cooking spray

Preheat oven to 375 degrees F.
Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl.

Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan. Stir the warm cream, butter, creme fraiche and 1/2 cup of the maple syrup into the sweet potato mixture until combined. Season with salt and pepper, to taste. Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup.

Brown Sugar and Apple Sauce. Dear lord....

Yummy! I would and have made this recipe called, Sweet Potato Curry With Spinach and Chickpeas! Delicous. Here is the recipe!

Ingredients

1 large sweet potatoes, cut in chunks with skin on
1 C. dry bulgur
16- to 20-oz. can chickpeas, rinsed and drained
14.5-oz. can diced tomatoes
3 large handfuls fresh spinach
1/4 C. chopped fresh cilantro 2 scallions (white and light green parts), thinly sliced
2 tsp. curry powder
1 tsp. ground cumin
1/4 tsp. ground cinnamon

Directions

Fill a medium saucepan with 2½ C. of water and steam the sweet potatoes using a steamer basket. Keep the lid on the saucepan and cook 5-10 minutes. While the sweet potatoes are slightly firm, remove the steamer basket for just a minute, and pour the 1C. bulgur directly into the water. Set the steamer basket with the sweet potatoes back over the cooking bulgur. Cook for another 5-10 minutes until the bulgur has absorbed the water. Turn the heat off. Combine the tomatoes and drained chickpeas in a large pot or sauté pan. Bring to a simmer over medium heat and then add spinach and cook just until it’s wilted. Stir in sweet potatoes, bulgur, cilantro, scallions, curry powder, cumin, cinnamon, salt and pepper to taste until well combined. Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 minutes. Serve hot. Serves 4-6.

I've been mashing them a lot with minced chipotles (+adobo), a la Alton Brown, but it's starting to become a bit old hat.

I did cube and brown some for some breakfast tacos for a crowd (with avocado, scrambled eggs, black beans, salsa, cheese). Worked well, especially with a spicy, smoky salsa to offset the sweetness.