Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly.

Peel and chop fresh sweet potatoes into chunks, then boil them for about 15-20 minutes until tender. Mash until smooth.

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

Stir in the grated ginger, cinnamon, nutmeg, cloves, and salt until evenly distributed.

Gently sprinkle in the baking soda and fold it into the batter, avoiding overmixing.

Pour the batter into the greased cake pan, smoothing the top evenly.

Bake for 30-35 minutes until a toothpick inserted comes out clean.

Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice the cake and serve plain or with whipped cream or a dusting of powdered sugar.