"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."
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.
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.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 493 calories;23.6 g fat;
66.5 g carbohydrates;
5.9 g protein;
81 mg cholesterol;
467 mg sodium.