I learned something new just the other day - sweet potatoes aren't really potatoes at all. There are over 100 varieties of potato, known by the scientific name Solanum tuberosum, and they come in just about every size, shape and color we can imagine, but sweet potatoes are not one of the 100. Instead, the sweet potato, Ipomoea batatas to be specific, belongs to the same family as the flower known as the "Morning Glory."

The sweet potato variety you probably know best is the bright orange vegetable that many people refer to as a "yam." These moist-fleshed sweet potatoes that were introduced in the mid-20th century were given the name "yam" to distinguish it from the white-fleshed sweet potato that most people knew at the time. Of course they aren't really yams, which are a root vegetable from the Dioscoreaea genus.

Sweet potatoes bring a lot of nutrients and an impressive range of antioxidants to your dinner table. They also happen to taste delicious, are easy to prepare, and can be used in a wide range of dishes.

If you, like me, grew up only tasting canned sweet potatoes covered in marshmallows, you might not think much of them, but trust me, they are now one of my favorites. In the summer, we throw them directly into the coals of our charcoal grill for 30 to 60 minutes (depending on the size). Pull them out, cut them in half, and slather them with cinnamon butter and a drizzle of maple syrup or balsamic vinegar and you have the ultimate accompaniment to grilled chicken.

They are incredibly versatile too, as these two recipes illustrate well. Both are easy and delicious.

Sweet Potato Ravioli with Brown Butter
Servings: 6

Sweet Potato Ravioli with Brown Butter

1 1/2 pounds red-skinned sweet potatoes (yams)
2 tablespoons (packed) golden brown sugar
1/4 teaspoon ground nutmeg
48 square wonton wrappers
2 large egg whites, beaten until foamy

Brown Butter Sauce
3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh thyme
Chopped toasted pecans (optional)

For sweet potato ravioli:

 • Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about six minutes per side. Cool slightly. Cut potatoes in half; scoop two packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.

 • Line large baking sheet with plastic wrap. Place one wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place one tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to four hours ahead. Cover and refrigerate.)

For brown butter sauce:

 • Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about four minutes. Remove from heat. Carefully mix in vinegar and thyme.
Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about three minutes.

Put it all together:

 • Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired, and serve immediately.

Smoked Chile Scalloped Sweet Potatoes

Smoked Chile Scalloped Sweet Potatoes

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

 • Preheat oven to 375 degrees F.

 • Whisk together cream and chipotle puree until smooth.

 • In a nine-by-nine inch casserole dish, arrange the potatoes in even layers. Drizzle with three tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.

 • Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to one hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.