Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.

[EX Q]: CONTEXT: Speaking as someone who's had to prep ahead two garbage barrels of sweet potatoes for a giant gumbo event:If you're just peeling them a few hours ahead, then just hold them whereever. Unlike russet potatoes, sweet potatoes (especially garnet yams) do not turn brown or lose texture on exposure to air.If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it. Or drop them in ice water and add more ice about twice a day (this is what we had to do, it took 2 days to prep all the ingredients). Wrapping them tightly in plastic wrap might also work, but I haven't tried it. <sep> Q: How far in advance can sweet potatoes be peeled?###Do they turn brown like normal potatoes do as well? A: a couple days <sep> FOLLOWUP_Q: How many days 2-3 would be good?###Is there a special way to hold them while peeling them?
[EX A]: No

[EX Q]: CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like. <sep> Q: What other changes could I expect? A: when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper <sep> FOLLOWUP_Q: I still get the flavors this way?
[EX A]: Yes

[EX Q]: CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge. <sep> Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved Q: What are some of the variablees? A: the amount of yeast, salt and enrichment in your dough, and the room temperature for example Q: Can I start it the night before and use it the next day? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge <sep> FOLLOWUP_Q: Do I put it in the fridge right away?
[EX A]:
No