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Sweet Potato Cranberry Cake
This recipe uses delicious 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
20 Servings
Prep: 15 min. Bake: 30 min. + cooling
Ingredients
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 flaked coconut, toasted
1/4 cup dark chocolate chips
Directions
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 near 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.
© Taste of Home 2013
2 of 2
Sweet Potato Cranberry Cake
(continued)
Directions (continued)
Yield: 20 servings.
Nutrition Facts:
1 piece equals 235 calories, 8 g fat (4 g saturated fat), 29 mg cholesterol, 250 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013