Preheat oven to 350°F / 180°C.

Using a food processor, shredded pitted dates until a ball forms. Mash sweet potatoes and banana.

In a small bowl, mix flour, salt and baking powder. Set aside.

Using an electric hand mixer or your hands, mix sweet potatoes, vanilla extract, banana and dates. Gently incorporate the flour mixture.

Slowly pour the oil into your dough while mixing. Stop once your batter comes fully together.

Transfer into a baking loaf and bake for 35 minutes (or until a wooden stick comes out clean)

Once done, gently move from the baking loaf and place on an oven rack to cool.

This pie keeps in the fridge for up to 3 days, though it's best enjoyed fresh (while still warm). Can be frozen cut in serving-size pieces in airtight containers for up to two months.