Preheat oven to 375 degrees F (190 degrees C). Adjust racks to middle position. Line cookie sheets with parchment paper.

In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and ginger.

In a separate bowl, using a mixer, cream together butter and sugars until light and fluffy.

Add the egg and vanilla extract, mix until incorporated.

Add the sweet potato puree and beat until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing well until just combined.

Stir in the chopped pecans.

Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie.

Bake for 18 minutes, or until lightly golden brown around the edges and they spring back to the touch.

Let cool completely on the cookie sheets before glazing.

For the glaze, combine the orange juice, confectioners sugar, and vanilla extract in a bowl.

Stir until smooth.

Drizzle the glaze over the cooled cookies.

Let the glaze harden for 1 hour before serving.