Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Peel and chop the sweet potatoes into cubes, then boil them until fork-tender for about 15-20 minutes. Drain and mash.

In a mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, eggs, and vanilla extract. Mix until smooth.

Add freshly grated ginger, ground cinnamon, nutmeg, ground cloves, and salt. Stir until well incorporated.

Gently fold in the baking soda without overmixing.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 30-35 minutes or until a toothpick comes out clean. Watch carefully to prevent overbaking.

Let the cake cool in the pan for 10 minutes. Then run a knife around the edges and invert onto a wire rack to cool completely.

Serve plain or with toppings like whipped cream, powdered sugar, or fresh berries.