Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Uses up these two holiday leftovers. It has a festive flavor and is so moist! I made this up based on another recipe and made it specific to what I had on hand. You can do the same. I love the combo of nutmeg and allspice... it just says holidays!

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
12
Yield:
4 mini loaves
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.

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  • Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.

  • Divide batter evenly among the loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.

Cook's Notes:

You can also add nuts or cranberries if desired and use more mashed sweet potatoes (up to 2 cups), depending how much you have left over. Substitute leftover sweet potato casserole for the mashed potatoes if desired.

Baking time is longer for a large loaf pan and shorter for muffin pans. Just check with a toothpick to make sure it is done.

Nutrition Facts

374 calories; protein 5.3g; carbohydrates 65.6g; fat 10.8g; cholesterol 46.5mg; sodium 153.1mg. Full Nutrition
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