Sweet Potato Pudding Cake

4 cups baked sweet potatoes, skin off and mashed
1 banana
2 apples, peeled and chopped
3 carrots, peeled and chopped
8 oz. almond milk
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. fine texture sea salt
3 packets of stevia
1/2 cup old fashioned whole oats
1 tbsp. flax seeds
1/4 cup almonds
1/4 cup raisins
3 dates, chopped

• In a food processor, combine chopped apples, carrots and almond milk.  Grind to smooth texture. 
• In a large bowl, combine sweet potatoes, banana, apple/carrot/almond milk mixture, vanilla extract, baking soda, sea salt and stevia.  Set aside.  This is your filling.
• To make your crust, combine oats, flax seeds, almonds, raisins and chopped dates in food processor.  Grind to a small crumbly texture. 
• Grease a 13x9x2 pan with coconut oil.  Press crust firmly into bottom of pan.  Pour mixture over crust. 
• Bake in preheated 375 degree F. oven for 35 minutes. 
• Let cool and then transfer into refrigerator to fully cool and set for at least an hour. 

This recipe yields about 12 equal slices/servings.
About 90 calories per slice.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.