Yield: 8 to 10 servings.

¼ cup unsalted butter, melted and cooled
¾ cup dark brown sugar, firmly packed
1 cup mashed sweet potatoes
2 large eggs, at room temperature
½ cup buttermilk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon ground cardamom
¾ cup chopped pecans, toasted
Whipped topping (optional)

Preheat oven to 350°. Prepare a 9 x 5-inch loaf pan with cooking spray.

In a medium bowl, use an electric mixer to beat butter and brown sugar on medium-high speed until creamy. Add sweet potatoes, eggs, buttermilk, and vanilla; mix well.

In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Make a well in the center of the flour mixture and pour in sweet potato mixture; fold until just combined.

Scrape batter into the prepared pan and spread evenly to all corners. Sprinkle pecans on top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Place on a wire rack to cool for 10 minutes before removing bread from pan; finish cooling on the rack. Cut into slices and serve with fresh whipped cream, if desired.