In a bowl, mix together the egg and milk. Add the mashed sweet potato and whisk until combined. Slowly add in the flour and work into a dough. Cover with plastic and refrigerate for approximately an hour.

On a floured surface, roll out the dough to approximately ¼” thickness and cut out desired shapes. This dough is not very sticky and cuts nicely. You can also re-roll the remnants to make more cookies. Place the cookies on a baking sheet lined with parchment paper and bake in a pre-heated 350 degree oven for 25 minutes. The cookies will be a little soft when they’re first out of the oven but will harden as they cool.

If desired, whisk together the confectioner’s sugar and milk and drizzle over the cooled cookies. It’s best to only ice those cookies you’re about to use because they will get soft if stored. Makes approximately 40 large (3?) or 60 small (2?) cookies.