Preheat oven to 190˚C. Lightly grease a medium casserole dish or a large cast iron skillet. Set aside.
Wash the sweet potatoes and dry them with a paper towel. Prick the sweet potatoes with a fork. Place them on a foil lined baking sheet and bake for 45-60 minutes or until tender. Cool slightly, then remove the skins.
Add the sweet potato, egg, butter, cinnamon, milk, date paste, salt, vanilla, and goat cheese to a food processor. Blitz until smooth.
Spread the sweet potato mixture evenly in the greased pan. Distribute the pecans evenly over the top of the mixture. Bake for 20-25 minutes to heat through completely. Remove from the oven and sprinkle the top with cranberries, dates, and crumbled goat cheese. Serve immediately.
Blueberry Superfood Smoothie
