Preheat the oven to 375F.

Prepare your sweet potato by scrubbing it and drying it well. Poke holes on the surface with a fork, then wrap in a paper towel, and microwave for about 5 minutes, until soft and cooked through. Cut in half and set aside to cool.

In a medium bowl, cream together the softened butter and sugars for the dough, until light and fluffy.

Using a spoon, scoop out the sweet potato flesh and add it to the butter-and-sugar mixture. I didn't measure mine precisely but a medium potato should be close to ¾ cup! Mix everything well using a hand or stand mixer, until well incorporated and smooth.

Add in the cinnamon, nutmeg, salt, baking soda, and vanilla, and mix to combine.

Add in the flour, and mix until the dough just comes together.

If the dough is a little soft, let it chill in the fridge for about 30 minutes to firm up, as it needs to be able to be rolled in sugar without falling apart.

When ready, line two cookie sheets with parchment and set aside.

Combine the sugar and cinnamon for the topping in a small bowl.

Grab the cookie dough, scoop out spoonfuls about the side of a golfball, and drop them in the cinnamon sugar. Roll the dough around until completely crusted in sugar, then place on the cookie sheet. Repeat with the remaining dough.

Bake cookies for 10-12 minutes, rotating trays halfway though.

Let cool slightly then enjoy! Store in an airtight baggie or container for best results.