Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, cut into cubes, and boil for about 15-20 minutes until fork-tender. Mash and cool.

In a large bowl, cream together the softened butter and brown sugar. Then add the cooled mashed sweet potatoes and egg, mixing well.

In a separate bowl, blend the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Flatten a tablespoon of cookie dough in your hand, add a dollop of cheesecake filling, and seal with more dough. Repeat until all dough is used.

Arrange cookies on a lined baking sheet and bake at 350°F (175°C) for 10-12 minutes until edges are golden.

Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.