I read somewhere a restaurant review for a Boston-area restaurant that served sweet potatoes prepared as if they were risotto, and this weekend I gave it a try. I couldn't be patient enough to make a teeny-tiny dice, so I took my white and orange sweet potatoes, peeled them, and sliced them on the thin julienne of my v-slicer, rotating the potatoes (short side up) so that the julienne shreds were fairly short. I then heated 2 cups total of vermouth and water, and left it by the stove while I sauteed the sweet potato in three or four tablespoons of olive oil until it started to stick a little. I then added the wine/water, bit by bit, and stirred it occasionally as if it were risotto-- 30 minutes later, it was done. I seasoned only with pepper, since I wanted it to be sweet in contrast to the chicken w/forty cloves of garlic I was going to serve it with. It was great, different, and the contrasting white and orange colors were very pretty. I didn't look too hard for a recipe, since I wanted something very simple, but if anyone has other flavoring combos or techniques, I'd love to hear about them.