Preheat your oven to 350°F (175°C). Pierce sweet potatoes with a fork and roast at 400°F (200°C) for 45-50 minutes until fork-tender. Allow to cool, then mash until smooth.

Combine fresh mashed sweet potatoes, eggs, maple syrup, vanilla extract, and grated ginger in a mixing bowl. Whisk until smooth.

In another bowl, whisk together cinnamon, nutmeg, salt, baking soda, and almond flour. Gradually stir into the wet mixture until combined, avoiding lumps. Optionally fold in chopped nuts.

Grease an 8-inch round cake pan and pour in the batter. Bake for 35-40 minutes until set and a toothpick comes out mostly clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve plain or with toppings.