Preheat oven to 350F and grease an 8x8 baking pan or line with parchement paper

Peel and cube sweet potato and add steam on the stove top until soft about 20 minutes

In a large mixing bowl, mash banana with a fork or potato smasher

Add eggs, melted and cooled coconut oil, coconut sugar, and vanilla extract to the mixing bowl with the smashed banana and mix thoroughly

In a separate mixing bowl combine almond flour, baking soda, baking powder, and salt

Fold dry ingredients into wet ingredients and spread into the 8x8 baking pan

Bake at 350F for 38 minutes

While the cake cooks prepare the icing by mashing the sweet potato with a fork or hand mixer

Add 1 cup cooked and cooled mashed sweet potato to a mixing bowl with cocoa powder and maple syrup

Mix with an electric hand mixer or in a food processor until combined

Add almond milk to the icing and mix until smooth and creamy

Remove cake from the oven and allow to cool fully before topping with icing and sprinkles