Start by preparing your sweet potatoes. Pierce the skin of one sweet potato, microwave on high for 5-7 minutes until tender, then mash until smooth.

In a mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Mix in egg, vanilla extract, and mashed sweet potato until smooth.

In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt.

Gradually fold the dry ingredients into the wet mixture until combined, being careful not to overmix.

Preheat oven to 350°F. Drop rounded balls of dough onto a lined baking sheet, spacing them apart. Optionally add pecans or cinnamon sugar on top.

Bake for 10-12 minutes until edges are golden and centers remain soft. Allow to cool on the baking sheet before transferring to a wire rack.