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Preheat oven to 375°F. Lightly coat three 5-3/4x3-1/2-inch or one 8x4x2-inch loaf pan(s) with nonstick spray. Set aside.
In a large bowl, combine all-purpose flour, whole-wheat flour, baking powder, pumpkin pie spice, baking soda and salt. In a medium bowl, combine sour cream, eggs, sugar, milk, oil and vanilla. Stir in sweet potatoes. Add sour cream mixture all at once to flour mixture. Stir just until moistened. Fold in dates and pecans. Spoon batter into prepared pan(s), spreading evenly.
Bake for 30 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely.