In a large bowl, combine the flour, baking powder, and salt. Stir in the sweet potatoes and set aside.

In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, beat the sugar and butter, starting on low and building up to medium-high, until light and fluffy, about 1 minute. Add the egg, vanilla extract, and almond extract, if using, and beat until incorporated, scraping down the bowl as necessary.

With the mixer on low, slowly add the flour mixture, mixing until incorporated (the dough will be soft when you press it, but none or very little should stick to your finger).

Set aside to rest at room temperature for 15 minutes. (You can also wrap the dough in plastic wrap and refrigerate for as long as 3 days freeze for up to a few months. If frozen, thaw overnight in the refrigerator before proceeding.)

Preheat the oven to 400°F. Line two large baking sheets with parchment and set aside.

On a floured work surface, roll the dough out to 1/4-inch thick. Cut the dough into shapes with cookie cutters, arranging the shapes 1/2 inch apart on the prepared baking sheets. Reroll the dough scraps and repeat until all the dough has been used.

Bake the cookies until set, 9 to 11 minutes. Let cool on the baking sheets for 5 minutes before transferring to a cooling rack.

Once the cookies are completely cool, if you like, add icing, jimmies, sprinkles, colored sugar, or other decorations.