Step 1

1 Position a rack in the middle of the oven and preheat to 325 degrees

Step 2

2 Grease the inside of a 9-by-5-inch loaf pan and line it with a piece of parchment paper long enough for a generous overhang on both of the longer sides

Step 3

3 Grease the parchment paper with the oil as well

Step 4

4 Place the dates in the bowl of a food processor and pulse until finely chopped

Step 5

5 Add the sweet potato puree, oil and milk and pulse until smooth

Step 6

6 (Small bits of the dates will remain

Step 7

7 ) Add the eggs and vanilla, and pulse to combine

Step 8

8 Transfer the mixture to a large bowl

Step 9

9 In another large bowl, whisk together the whole-wheat and almond flours, baking powder, cinnamon, baking soda, nutmeg, ginger and salt until combined

Step 10

10 Add the flour mixture to the sweet potato mixture, and stir just until evenly incorporated

Step 11

11 Stir in the cranberries and pecans; the batter will be very thick

Step 12

12 Transfer the batter to the prepared pan and, using a small offset spatula, smooth out the top

Step 13

13 Bake for about 1 hour, or until the edges start to pull away from the sides of the pan and a wooden skewer inserted into the center of the loaf comes out clean

Step 14

14 Let cool in the pan completely, then, using the parchment overhang as a sling, remove from the pan, slice and serve

Step 15

15 NOTE: To roast the sweet potato: Preheat the oven to 425 degrees

Step 16

16 Prick a large (12-ounce) sweet potato, such as a Garnet or Jewel, all over with a fork, then place on a foil-lined baking sheet and roast, turning over midway, for 50 to 60 minutes, or until tender

Step 17

17 Let cool, then halve and scoop out the flesh into a bowl, and mash with a fork until smooth