Soak dates in a bowl of warm water for 15 minutes. Drain.
Combine ground flax and water in a small bowl and stir. Let rest for 5 minutes to thicken.
Preheat oven to 350 degrees F. Coat a 6-cavity donut pan with nonstick cooking spray.
Add pitted dates to food processor. Pulse/mix on low until small bits remain. Then stream in 3-4 tbsp hot water while the blender is on until a paste is made. You will need to scrape the down sides and encourage it along periodically. Transfer to a small bowl or squeeze bottle if you have one. Clean out food processor.
Add oats to food processor and blend until ground. Add sweet potato and blend until smooth. Add flax egg, almond milk, maple syrup, coconut oil, vanilla, cinnamon, turmeric and a pinch of sea salt. Blend until smooth. Add baking powder and blend for another 5-10 seconds, until combined.
Divide batter evenly into donut slots. I like to spray the back of a teaspoon with cooking spray and use that to smooth out the batter.
Bake for 13-15 minutes. Cool completely before removing donuts from pan and transferring to a wire rack. Drizzle or spoon 2-3 tsp of date glaze on each donut. Top with crushed pecans. Serve!
To ensure donuts are gluten free (if necessary), use certified gluten free oats (such as Bob's Red Mill) You will likely have date glaze leftover -- use it for a topping on fruit, yogurt or toast!