Oh, damn. I thought it was going to be marshmellows. �sulking visibly�

Sweet potatoes are good though - - - but why can't it have been MARSHMELLOWS?!?! �trembling bottom lip�

BAKED MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish. 8 large garlic cloves, unpeeled 3 1/2 tablespoons olive oil 1 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces 1 1/4 pounds yams (red-skinned sweet potatoes), cut into 2-inch pieces 1/2 cup milk 2 tablespoons (1/4 stick) butter 1 generous teaspoon minced fresh rosemary or 1/2 teaspoon dried 6 tablespoons freshly grated Parmesan cheese Preheat oven to 350�F. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup. Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot. Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature). Preheat oven to 350�F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes. Serves 6. Bon App�tit November 1995

YAMS BRAISED WITH CREAM, ROSEMARY AND NUTMEG Simmering the yams fills them with flavor and yields a lovely coating. 4 teaspoons olive oil 1/2 cup finely chopped shallots 2 1/2 teaspoons minced fresh rosemary 3 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch-thick rounds, rounds cut in half 1 1/4 cups canned low-salt chicken broth 1/2 cup whipping cream Ground nutmeg Heat oil in heavy large skillet over medium-high heat. Add shallots and minced rosemary and saut� until tender, about 3 minutes. Add yams and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until yams are almost tender, about 10 minutes. Add cream and sprinkle lightly with nutmeg. Simmer uncovered until yams are very tender and liquid thickens and coats yams, about 4 minutes. Season with salt and pepper. (Can be made 1 day ahead. Transfer to microwave-safe dish. Chi l until cold, then cover and keep chilled. Rewarm, covered, in microwave on medium-low heat.) Serves 8. Bon App�tit November 1998

DOUBLE-SALMON AND SWEET POTATO HASH WITH POACHED EGGS Herbs and a touch of maple syrup accent this colorful breakfast dish. 1/4 cup white wine vinegar 6 large eggs 4 tablespoons (1/2 stick) butter 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes 3 cups chopped leeks (white and pale green parts only) 1 large red bell pepper, diced 2 teaspoons dried thyme 1 12-ounce skinless salmon fillet, cut into 1/2-inch cubes 3 tablespoons pure maple syrup 2 1/2 teaspoons chopped fresh sage 5 ounces thinly sliced smoked salmon, chopped Paprika Chopped fresh chives Fill large bowl with cold water. Add enough water to large pot to measure 3 inches in depth; add vinegar and bring to simmer. Reduce heat to medium-low. Crack eggs open 1 at a time over simmering water and drop in. Poach eggs until whites are set, about 4 minutes. Using slotted spoon, transfer eggs to bowl of cold water to stop cooking; reserve pot of vinegar water. Melt half of butter in each of 2 large nonstick skillets over low heat. Add half of sweet potatoes, leeks, bell pepper and thyme to each skillet; stir to coat with butter. Cover skillets; cook until potatoes are tender, stirring occasionally, about 8 minutes. Increase heat to medium-high. Uncover; cook without stirring until potatoes are golden on bottom, about 3 minutes. Using spatula, turn hash over in sections and cook without stirring until potatoes are golden on bottom, about 3 minutes longer. Fold h lf of fresh salmon, maple syrup and sage into hash in each skillet. Cook until salmon is just opaque in center, stirring occasionally, about 3 minutes. Mix half of smoked salmon into hash in each skillet. Season with salt and pepper. Remove from heat. Meanwhile, bring reserved vinegar water to simmer; turn off heat. Transfer eggs to hot water 1 minute to rewarm. Spoon hash onto plates. Remove eggs from water and place atop hash. Sprinkle with paprika and chives. Serves 6. Bon App�tit December 1998