Poke the sweet potatoes with a fork and wrap in foil. Bake at 400 degrees for 45-50 minutes until the potatoes are soft. You may need more cook time depending on the size of your sweet potatoes.

Allow the sweet potatoes to cool. Then remove the foil and the skin from the sweet potatoes. Place in a bowl and mash the sweet potatoes.

Reduce the oven temperature down to 350 degrees Fahrenheit.

In a separate bowl, whisk together the flour, rolled oats, baking powder, salt, cinnamon and ground ginger.

In a different bowl, beat together the butter, brown sugar and granulated sugar with a hand held or stand up mixer until combined and smooth.  Then add in the egg and vanilla extract and mix until combined.  Then add in the mashed sweet potato and mix until smooth.

Stir the flour mixture into the sweet potato mixer by hand with a wooden or plastic spoon until just combined (do not over mix).

Gently stir in the chopped pecans and chocolate chips.

Use a cookie scoop or tablespoon to place the cookie dough on baking sheet.

Bake for 10-12 minutes until the edges of the cookies are set.  Be careful not to overcook.  The cookies may still look soft in the middle but they will continue to cook as they sit.

Let the cookies cool on the baking sheet for 20 minutes.  Then move them to a wire rack to cool completely.

Then the cookies are ready to serve and enjoy!