Last year I made sweet potato gnocchi out of garnet yams and served them on a bed of tree oyster mushrooms and swiss chard. It was our main for Thanksgiving, but you could make a smallish batch and do them as a side. Probably be tasty even without the chard and shrooms.
I based my gnocchi on this recipe
from Sunset. I subbed in Cashew Ricotta from Vcon for the ricotta and coarsely crushed pecans in for the parmesan. They were extremely well received by the all the diners. I've made the same recipe a couple of times now and it is always delish.
Also, for a really simple side, I like to just roast them in a little olive oil with half a diced onion and a little black pepper. They are SO tasty, they really don't need too much.