Heat oven to 350 degrees F.

Lightly grease an insulated cookie sheet or line a regular cookie sheet with parchment paper.

In the bowl of an electric mixer cream together the butter, sweet potatoes, vanilla and powdered sugar. Add the flour in thirds until a dough forms.

Stir in candied ginger or pecans and salt until just combined.

On a floured board (we like to use half flour and half powdered sugar), roll out dough 1/3” thick and cut out desired shape.

Transfer to cookie sheet and bake for 20-25 minutes until light golden brown.

Cool on a wire rack for a minimum of 20 minutes.

Yield depends upon the shape and size pf your cutter.