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Preheat oven to 350F. Grease an 8x8" pan with butter, then line with parchment paper. Set aside.
In a medium bowl, combine the dates, butter, baking soda, and baking powder. Pour the boiling water on top and stir. Let sit for 10 mins, until the dates have softened.
Pour the mixture into a blender, and blend until a paste forms.
In a large bowl, combine the date paste mixture, sweet potato puree, brown sugar, cinnamon, and salt. Whisk to combine.
Add in the flour and mix. Scoop the batter into the prepared pan.
Bake at 350F for 40-45 mins, until a toothpick inserted into the middle comes out with moist crumbs. Transfer to a wire cooling rack.
In a pot over medium heat, combine the brown sugar, sweet potato puree, heavy cream, butter, and maple syrup. Simmer for 5 mins, remove from heat, and whisk in the vanilla.
Use a skewer or fork to poke holes all over the cake. Pour ⅔ of the toffee sauce on top.
Divide into 16 servings.
Serve warm with vanilla ice cream & an extra drizzle of the sweet potato toffee sauce.