Cranberry Sweet Potato Spice Cake
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.
Ingredients
Directions
Cook's Notes:
Substitute three 8-inch round baking pans or one 9x13-inch baking dish for the two 9-inch round baking pans, if desired.
To cook sweet potatoes: peel and chop, place in 4-quarter stock pot, cover with water, and add 1 teaspoon salt. Bring water to a boil and cook until fork tender, about 1 hour. Drain and mash well with potato masher or food processor while potatoes are still hot. Allow to cool completely for adding to batter.
Do not use leftover sweetened sweet potatoes.
Substitute raisins or crushed pineapple for the sweetened dried cranberries, if desired.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.