Instead of sweet potato, I used a garnet yam, and I love the autumny color they have even after baking! There are little flecks of orange akin to carrots in a carrot cake, but almost like little juicy gems of beta carotene.
I cut back on the sugar in the recipe, because I was planning to serve these with dinner. Iused 1/2 cup sugar plus 1 tablespoon maple syrup. I thought they still came out too sweet, but Will loved them. I also added some cayenne pepper and Chinese five spice powder to the dough before baking. All these flavors compliment the yams really well and make for a delightful, warm fall treat. Just make sure that those spices will go with whatever entree you are serving.