Preheat oven to 350 degrees.
In a blender, combine sweet potatoes through vanilla extract. <sweet potato, eggs, oats, sugars, bourbon, and vanilla> Blend well. Set aside.
In a medium bowl, combine almond flour, whole wheat flour, baking soda, and cinnamon. Stir to combine.
Pour sweet potato mixture into flour bowl. Stir until combined.
Stir in pecans. <Add tart cherries here, if using.>
Cover baking sheet with parchment paper for faster clean up, or you can bake without. Scoop 1/4 cup batter onto cookie sheet. Spread out batter with a spoon into the size cookie you'd like - it will not spread much. They just puff upwards. <12 cookies will be about the size of the palm of your hand> Repeat until your tray is full. Top each cookie with a whole pecan if you want them to look fancy.
Bake for 14 - 16 minutes for 12 cookies.
Store on the counter for 2 - 3 days, in the refrigerator for a week, or freeze for 3 months. <I recommend keeping a couple out and freezing the rest right away to keep them fresh. Pop into the microwave for 20 - 30 seconds and enjoy!>