Preheat oven to 175 degrees.

Line a cookie sheet with a silpat silicone baking mat.

Peel and cut fruit and sweetpotato into 1-inch pieces. You should have approximately 4 cups total.

Put fruit and sweetpotato into a microwaveable bowl, and microwave on high approximately 8 minutes or until everything is soft and tender.

Transfer contents to the bowl of a food processor.

Add agave syrup and spice, and puree mixture until completely smooth.

Pour mixture onto the silpat and smooth out to the edges until evenly thin and smooth.

Bake on a middle oven rack for 4-5 hours, until fruit leather is firm to the touch, and pulls away from the silpat easily.

Let cool, and cut into 6 long strips.

Store rolled up in an airtight bag or container.