1. Bake or boil the sweet potato until fork tender, then mash until smooth. Let it cool.

2. In a large bowl, cream the butter and brown sugar until light and fluffy.

3. Add mashed sweet potato, honey, egg, and vanilla extract. Mix until combined.

4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

5. Gradually mix the dry ingredients into the wet ingredients until dough forms.

6. Cover and chill the dough for 30–45 minutes.

7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

8. Scoop tablespoon-sized portions of dough, roll into balls, and slightly flatten on the sheet.

9. Bake for 10–12 minutes until edges are golden. Let cool on a wire rack.

10. Mix powdered sugar and milk to make the glaze. Drizzle over cooled cookies. Let set before serving.