Preheat your oven to 400°F (200°C). Pierce the sweet potato skin several times with a fork and roast for about 45–60 minutes or microwave for 5–7 minutes until tender. Mash the flesh until smooth.

In a mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar for about 2 minutes. Add the mashed sweet potato, egg, and vanilla extract, mixing until smooth.

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

Gradually add the dry mixture to the wet mixture and stir gently until just combined.

Drop rounded tablespoons of dough onto a lined baking sheet, about 2 inches apart. Optionally, press a pecan or sprinkle cinnamon sugar on top. Bake at 350°F (175°C) for 10–12 minutes.

Let the cookies sit on the pan for 5 minutes before transferring to a wire rack to cool completely.