By now, many of you have started to notice the pile up of sweet potatoes: on your counter, in the kitchen pantry (if you're lucky enough to have one). I love sweet potatoes, and I have yet to meet a preparation I didn't love. Roast it with the skin on, hand me a little bit of butter and I'm set. Do that Thanksgiving thing with the marshmallows, awesome. Bake them in a pie, just hand me a fork. But when I'm looking for something just a little more special, I go to this recipe with its sweet and savory notes to make me smile, and make my kitchen truly smell like fall/winter.

1 (1-pound) sweet potato

2 tablespoons grated fresh Parmesan cheese

1/2 teaspoon salt, divided

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

24 wonton wrappers

1 large egg white, lightly beaten

6 quarts water

3 tablespoons butter

1 tablespoon chopped fresh sage

1 tablespoon fresh lemon juice

1/8 teaspoon freshly ground black pepper

Preheat oven to 400°.

Pierce potato several times with a fork and bake on a foil-lined baking sheet for 40 minutes or until tender. Allow to cool. Cut open sweet potato and scoop out insides. Mash with cheese, 1/4 teaspoon salt, cinnamon and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat.

Bring 6 quarts water to a boil. Add ravioli in batches, cooking each batch for 2 minutes or until done. Remove ravioli from pan with a slotted spoon.

Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, lemon juice and pepper. Drizzle butter mixture over ravioli.