In a large bowl, cream butter and sugar until light and fluffy.
Add in the egg, sweet potato puree and vanilla.
Combine the flour, baking soda, baking powder, cinnamon, salt and allspice and add to creamed butter mixture.
Fold in pecans and raisins.
Use a small mechanical cookie scoop to form balls. Place them about 1 in. apart on parchment lined baking sheets.
Bake at 375° until edges begin to brown, for 10-12 minutes.
Cool for 1 minute before removing to wire racks.
Store in an airtight container at room temperature for up to a week.