Pierce a medium sweet potato several times with a fork and microwave on high for 5–7 minutes or roast at 400°F for 45–60 minutes until tender. Mash the flesh.

In a mixing bowl, cream together 1/2 cup unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar on medium speed for 2 minutes until light and fluffy.

Add 1 large egg, 1 teaspoon of vanilla extract, and the prepared mashed sweet potato to the mixture. Mix on low speed until well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, 1 teaspoon of baking soda, and a pinch of salt.

Fold the dry ingredients into the wet mixture until just combined to maintain a fluffy texture.

Preheat oven to 350°F (175°C). Scoop mounds of dough onto a lined baking sheet, spacing 2 inches apart. Bake for 10–12 minutes.

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