1. Prep & Roast: Preheat oven to 400°F (200°C). Pierce the sweet potato with a fork and roast for 45-60 minutes until very tender. Let cool, peel, and mash until completely smooth. (Alternatively, you can steam or boil the potato, but roasting adds better flavor).

2. Lower Heat: Reduce the oven temperature to 350°F (175°C). Grease an 8-inch round cake pan or springform pan and line the bottom with parchment paper.

3. Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, melted coconut oil, and vanilla extract until well combined and smooth.

4. Add Dry Ingredients: Stir in the almond flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Mix until the batter is uniform.

5. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until the cake is set and a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

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

7. Serve: Slice and serve warm or cold. It pairs beautifully with a dollop of whipped cream, yogurt, or a drizzle of extra maple syrup.