Pierce the Sweet Potato (1) all over with a fork and put it on a microwave-safe plate. Microwave it for 5 minutes or until tender. Let it cool enough to handle, then cut it in half and scoop out 1/2 cup of filling from the skin.
Into a food processor, add the sweet potato, Dates (12), Walnut (1 cup), Slivered Almonds (1 cup), Pumpkin Seeds (1/4 cup), Unsweetened Shredded Coconut (1/4 cup), Ground Flaxseed (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/2 teaspoon), and Vanilla Extract (1/2 teaspoon). Pulse it together until you have a mixture that is fine but still has some texture.
Line an 8 by 8-inch pan with parchment, leaving a little hanging over the edge. Press the mixture firmly into the pan so that it sticks together well.
Refrigerate the tray for at least 3 hours or up to overnight.
Lift the firmed up mixture out of the tray and cut it into 9 squares by making two equal cuts both horizontally and vertically. Serve immediately, or store in an airtight container for a few days. Enjoy!