Start by preparing the sweet potato for your cookies. Pierce the skin with a fork and microwave on high for 5-7 minutes until fork-tender. Alternatively, set your oven to 400°F and bake for 45-60 minutes. Scoop out the flesh and mash until smooth.

In a large mixing bowl, beat ½ cup of softened unsalted butter with ½ cup of brown sugar and ½ cup of granulated sugar until light and fluffy, about 2 minutes. Mix in 1 large egg, 1 teaspoon of vanilla extract, and the mashed sweet potato.

In a separate bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of ginger, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Gradually add the dry mixture to the wet ingredients, mixing just until no flour streaks remain.

Preheat the oven to 350°F and line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared sheet, pressing a pecan on top if using.

Bake for 10-12 minutes until the edges are golden and centers remain soft. Let sit for 5 minutes before transferring to a wire rack.