Preheat oven to 350°.

Place potatoes in a small saucepan and cover with water.

Boil for 30 minutes or until cooked through.

Drain and place in a medium bowl.

Mash until smooth.

Coat a mini muffin pan with cooking spray.

Place a sugar cookie square in each muffin tin and bake for 8 to 10 minutes or until golden brown.

Remove from oven and press down the center of each cookie to create a cup.

In a medium bowl, combine mashed sweet potatoes, sugar, cinnamon, cream cheese and half of the whipped topping.

Remove sugar cookie cups from muffin tin and place on a platter.

Spoon sweet potato mixture into cooled cups and top with a dollop of whipped topping.

Place a toasted pecan half on top of each cup.

Drizzle with caramel ice cream topping.