To make the Sweet Potato Kabocha Paste; peel the potatoes and cut them into smaller pieces. Soak in water for 10 mins to remove any bitterness.

Drain and fill with new water, then boil for 20 mins or until they change in color.

While the Sweet Potatoes boil, put Kabocha into the microwave for 2 - 4 mins to make it easier to cut. Then cut it into small wedge pieces. Put into a steamer for 20 mins or boil until soft.

Once cooked, remove the skin from the Kabocha. Although it is edible we're removing it since it might change the color of the dough.

In a food processor, add Sweet Potatoes, Kabocha, Sugar, Cinnamon, and Milk. Puree until smooth.

In a large mixing bowl add the Puree and Flour.

*While mixing add Flour one cup at a time. Mix them well.

Place dough on floured parchment paper and wrap in Plastic Wrap and freeze for 45 - 60 mins. If the dough is still wet, add another hour to freezing time.

*The dough will be kinda wet which is why we’re freezing for so long.

Remove the dough from the fridge and onto a sheet of Parchment Paper. Roll both doughs 7.5 x 10.5 inches.

Mix together the Brown Sugar and Cinnamon before drizzling it on top of the dough. Make sure that it is spread evenly. Take the long side of the dough and begin to roll tightly to make a cylinder roll.

Cover the roll with Parchment Paper and keep it in the freezer for another 45 mins. Preheat oven to 375 degrees Fahrenheit.

Bake cookies for 12-15 mins. Let them cool for 2 mins.

Make the Cream Cheese Icing. In a mixing bowl, add Butter, Cream Cheese, Powdered Sugar and Vanilla Extract. Use a hand mixer to mix well all of the ingredients.

Cut up each pecan in half so that they can form a heart for the topping. Top the cookies with Cream Cheese icing and one Pecan Heart.