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!



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


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

  • 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

373.8 calories; protein 5.3g 11% DV; carbohydrates 65.6g 21% DV; fat 10.8g 17% DV; cholesterol 46.5mg 16% DV; sodium 153.1mg 6% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
I had a little more than a cup of cranberry sauce so i matched that in sweet potatoes. I also used flax eggs instead of eggs. Mixed those first 3 together and let sit for 5 minutes. I used coconut oil instead of vegetable oil. I also cut back on the sugars and added the flour by 1/2c. increments. I think i used about 2 1/2c. of flour which was whole wheat. I made this recipes as muffins. I filled my muffin pan and almost forgot the raisins so i added them on top and pushed them in lol! Baked at 375 for 24 minutes they were fantastic!! Read More