Prep Sweet Potato: Pierce a sweet potato several times with a fork and cook it in the microwave for 5–7 minutes until tender. Alternatively, roast in an oven at 400°F for 45–60 minutes. Scoop out and mash until smooth.

Cream Butter & Sugars: In a large bowl, beat together softened butter, brown sugar, and granulated sugar with an electric mixer until fluffy. Add in egg and vanilla extract, along with mashed sweet potato, mixing until combined.

Combine Dry Ingredients: Whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt in a separate bowl.

Mix Dough: Gradually add the dry mixture to the wet mixture, mixing on low speed until no flour streaks remain. Avoid over-mixing.

Bake: Preheat oven to 350°F, line sheets with parchment. Scoop dough portions onto sheets and bake for 10–12 minutes until edges are golden but centers are soft.

Cool: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.