Roast the sweet potatoes at 400 degrees for 1 hour and then peel the skin off (after it cools).

Chop up 2 dates.

Cut up 2 bananas.

In a bowl, crack 8 eggs.

Add almondmilk to taste. I used a brand that was Whole 30 compliant.

Beat the eggs.

Blend the egg mixture, sweet potato, bananas, and dates together. I used my vitamix, but any blender or food processor will do.

Grease a 13 x 9 pyrex baking pan (I used coconut oil) and pour your mixture in.

Add berries, swirl around to distribute. Then add cinnamon.

Top with shredded coconut and bake at 400 degrees for 1 hour.

Let it cool and cut up into portions.

When you serve it, warm it up and top with more thawed berries and shredded coconut.

Optional: Top with whipped coconut cream (leave off additional shredded coconut)