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Sweet Potato Cranberry Cake
Plan on extra sweet potatoes for your holiday feast so you can make this next-day cake! The recipe uses delicious items you probably already have in your pantry (especially at Christmastime), like dried cranberries, coconut and chocolate chips. The secret ingredient, however, is a bit of chili powder. —Amie Valpone, New York, New York
Ingredients
- 1 package white cake mix (regular size)
- 2 cups mashed sweet potatoes
- 1/2 cup buttermilk
- 2 large 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 sweetened shredded coconut, toasted
- 1/4 cup dark chocolate chips
Directions
- 1. Preheat oven to 350°. 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.
- 2. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 28-33 minutes. Cool on a wire rack.
- 3. 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.
Nutrition Facts
1 piece: 235 calories, 8g fat (4g saturated fat), 29mg cholesterol, 250mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 4g protein.
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