• Preheat your oven to 375-F and line 2 baking sheets with parchment paper (for easy cleanup).
• Combine the flour, baking soda, pumpkin pie spice, and salt in a small bowl.
• Cream the butter, brown, and white sugars in the bowl of a stand mixer with the paddle attachment until light and fluffy.
• Beat in the sweet potato until well-mixed, then add the egg and vanilla. Mix well.
• Add the flour mixture to the stand mixer and mix on low until combined. Add the chopped pecans and mix until just combined.
• Scoop balls of dough with a 1-inch cookie scoop and place them about 2-inches apart on a parchment paper-lined baking sheet.
• Bake the cookies for about 10-11 minutes until they're set up and golden brown on the bottom.
• Cool the cookies on the baking sheet for about 10 minutes then transfer them to a cooling rack.

To make the glaze

• Mix the powdered sugar, maple syrup, milk, and pumpkin pie spice in a small bowl.
• Add enough milk, a teaspoon at a time, until the glaze is thick but still runny.
• Top each cookie with a teaspoon of glaze, a sprinkle of pecans, and a pinch of maple sugar.
• Let the cookies dry, then enjoy!