Start by preparing your sweet potato: pierce it several times with a fork and microwave for 5–7 minutes, or roast it in a 400°F oven for 45–60 minutes until tender. Once done, allow it to cool slightly, then scoop out the flesh and mash until smooth, measuring about ½ cup.

In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer for about 2 minutes, until light and fluffy. Next, add the egg, vanilla extract, and your prepared sweet potato, mixing until all ingredients are well combined and smooth.

In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt, ensuring there are no lumps.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix, as your dough should be soft and slightly sticky with no visible streaks of flour.

Preheat your oven to 350°F and line a baking sheet with parchment paper. Drop rounded portions of dough onto the sheet, leaving space between each. Optionally, press a pecan half on top or sprinkle with cinnamon sugar. Bake for 10–12 minutes until edges are golden and centers appear just set.

Once baked, remove cookies from the oven and allow them to rest on the baking sheet for 5 minutes. Afterward, transfer to a wire rack to cool completely.