Best Sweet Potato Cranberry Cake Recipes

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CRANBERRY SWEET POTATO SPICE CAKE



Cranberry Sweet Potato Spice Cake image

There is more to sweet potatoes than toasted marshmallows! This cake has amazing flavor and options are endless to change up the recipe. For frosting, use your favorite, such as cream cheese, butter cream, or maple cream.

Provided by Pamela J Hagen-French

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h50m

Yield 16

Number Of Ingredients 14

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon salt
1 ½ cups butter
1 ½ cups white sugar
3 eggs
½ cup molasses
1 tablespoon vanilla extract
3 cups cooked mashed sweet potatoes
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  • Sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a bowl.
  • Beat butter and sugar together in a separate large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add molasses and vanilla extract with last egg. Add sweet potatoes, cranberries, and walnuts; mix until batter is thoroughly combined. Gradually beat flour mixture into batter until thoroughly combined. Pour batter into prepared baking pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool in the pans for 10 minutes before turning out onto wire rack to cool completely.

Nutrition Facts : Calories 493.2 calories, Carbohydrate 66.5 g, Cholesterol 80.6 mg, Fat 23.6 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 11.8 g, Sodium 467.1 mg, Sugar 36.4 g

SWEET POTATO CRANBERRY CAKE



Sweet Potato Cranberry Cake image

This convenient recipe uses items you have in your pantry, like sweet potatoes, cranberries, coconut and chocolate chips. Everyone will enjoy this delicious dessert! -Amie Valpone, New York, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 13

1 package white cake mix (regular size)
2 cups mashed sweet potatoes
1/2 cup buttermilk
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla extract
1 package (8 ounces) reduced-fat cream cheese
3/4 cup confectioners' sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 cup dried cranberries
1/3 cup sweetened shredded coconut, toasted
1/4 cup dark chocolate chips

Steps:

  • In a large bowl, combine the cake mix, sweet potatoes, buttermilk, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the cream cheese, confectioners' sugar, cinnamon and chili powder. Spread over cake. Sprinkle with cranberries, coconut and chocolate chips. Refrigerate leftovers.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 250mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

SWEET POTATO AND CRANBERRY CAKE



SWEET POTATO AND CRANBERRY CAKE image

Yield 16

Number Of Ingredients 17

3 cups all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon baking powder
1 tablespoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups cooked, mashed plain sweet potatoes*
1 1/2 cups vegetable oil
4 eggs
1 1/2 teaspoons vanilla
1 1/2 cups granulated sugar
1 cup chopped walnuts and/or pecans, toasted
3/4 cup chopped fresh cranberries
4 ounces semisweet chocolate, melted and cooled slightly
Powdered sugar (optional)

Steps:

  • Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves and nutmeg. Set aside. 2. In a very large mixing bowl, beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries. 3. Transfer one-third (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter over batter in pan. Spoon remaining plain batter over chocolate batter. Gently draw a table knife or thin metal spatula through the batters to marble them slightly. 4. Bake in a 350 degrees oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely. 5. If you like, sift powdered sugar over cake just before serving. Note * For 2 cups mashed, plain sweet potatoes, peel 1 pound sweet potatoes. Cut into 2- to 3-inch pieces. Cook potato pieces, covered, in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender. Drain well. Mash with a potato masher or beat with an electric mixer until smooth.

SWEET POTATO-CRANBERRY CAKE



SWEET POTATO-CRANBERRY CAKE image

Categories     Fruit

Yield 1 cake

Number Of Ingredients 17

3 cups all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon baking powder
1 tablespoon baking soda
1-1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups cooked, mashed plain sweet potatoes*
1-1/2 cups cooking oil
4 eggs
1-1/2 teaspoons vanilla
1-1/2 cups sugar
1 cup chopped walnuts and/or pecans, toasted
3/4 cup chopped cranberries
4 ounces semisweet chocolate, melted and cooled slightly
Powdered sugar (optional)

Steps:

  • 1. Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves, and nutmeg. Set aside. 2. In a very large bowl beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries. 3. Transfer 1/3 (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter atop batter in pan. Spoon remaining plain batter atop chocolate batter. Using a thin metal spatula, swirl batter slightly to create a marbled appearance. 4. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely. 5. If desired, sprinkle top of cake with powdered sugar just before serving. Makes 16 servings. Tip:>B>This cake makes a great morning coffee cake. If serving it in the morning, make it the day before. Wrap and store the cooled cake overnight for easier slicing. *Note:For 2 cups mashed, plain sweet potatoes, peel 1 pound sweet potatoes. Cut into 2- to 3-inch pieces. Cook potato pieces, covered, in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender. Drain well. Mash with a potato masher or beat with an electric mixer until smooth.

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