Sweet Potato Cranberry Cake Food

SWEET POTATO CRANBERRY CAKE

Steps:

• 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 in 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.

SWEET POTATO-CRANBERRY CAKE

Steps:

• Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves and nutmeg. Set aside.
• In a very large mixing bowl, beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries.
• Transfer one-third (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter over batter in pan. Spoon remaining plain batter over chocolate batter. Gently draw a table knife or thin metal spatula through the batters to marble them slightly.
• Bake in a 350° oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely.
• If you like, sift powdered sugar over cake just before serving.

SWEET POTATO CRANBERRY SAUCE BREAD

Steps:

• 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.

SWEET POTATO CRANBERRY BAKE

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

COLORFUL CRANBERRY SWEET POTATO BAKE

Steps:

• Preheat oven to 350°. Place potatoes in a large saucepan with water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain., Toss cranberries with sugar, orange juice and salt; spread half of the mixture in a greased 11x7-in. baking dish. Top with half of the potatoes. Repeat layers. Dot with butter., Bake, covered, until cranberries are tender, about 25 minutes. Uncover; sprinkle with granola. Bake 10 minutes.

SWEET POTATO CRANBERRY BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
• Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

CRANBERRY SWEET POTATO CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• Spread cranberry sauce into the bottom of a 6-cup casserole dish.
• Spoon sweet potato chunks over the top.
• In a small bowl, stir together the cornflake crumbs, melted butter, brown sugar, and pumpkin spice. Scatter evenly over the top of the potatoes and bake for 30 minutes, or until golden brown.

SWEET POTATO AND CRANBERRY BAKE

Steps:

• Place sweet potatoes and onions on a baking sheet; brush onions with oil. Bake, uncovered, at 400° for 50-60 minutes or just until tender. When cool enough to handle, peel and cube potatoes and dice onions; place in a large bowl., Combine the remaining ingredients; mix well. Gently stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through, stirring once.

CRANBERRY-GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
• In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
• When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.

SWEET POTATO & CRANBERRY LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees F.
• Prick potatoes and roast until soft, about 1 hour.
• Let cool, and then peel and mash.
• Measure 2 cups mashed potatoes and reduce oven to 350.
• Butter and flour 2 9 inch cake pans.
• Line bottom with parchment.
• Sift flour and next 6 ingredients together in a bowl.
• In large bowl whisk together oil and sugars til smooth.
• Whisk in one egg at a time, then add potatoes.
• Whisk in flour in 3 additions.
• Stir in cranberries and walnuts.
• Divide cake mixture into the 2 pans and bake for 30 minutes until a toothpick in the center comes out clean.
• Cool completely on wire racks.
• For the Frosting: Use an electric mixer to beat cream cheese and butter til fluffy.
• Add powdered sugar, then orange juice and vanilla.
• Place one cake on platter flat side up and frost top.
• Place next layer on top, with its flat side down.
• Frost entire cake and use extra walnuts and cranberries to garnish as a ring around the top of the cake.
• Chill at least 2 hours to set the cake.

SWEET POTATO, APPLE, AND CRANBERRY BAKE

Steps:

• Put sweet potatoes in a large saucepan.
• Add enough water to cover the potatoes.
• Bring to a boil; cover and cook until potatoes are'fork' tender.
• Cool slightly.
• Combine water, sugar, and cranberries in a medium saucepan.
• Cook until cranberries pop.
• Preheat oven to 350 degrees.
• Grease a 13" X 9" X 2" baking dish.
• Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
• Sprinkle with brown sugar, cinnamon, and butter.
• Pour water (or orange juice) over top.
• Last, the peacon halves on top.
• Bake in oven for 30 minutes or until tender.

SWEET POTATO & CRANBERRY CASSEROLE

Steps:

• Place sweet potatoes in large pot, add water to cover sweet potatoes. Bring to boiling. Cover and cook 20 to 25 minutes or until tender, let cool.
• Preheat oven to 375 degrees. Pell and mash sweet potatoes. Stir in cranberry sauce and cinnamon. Spoon into lightly greased 2-quart casserole.
• Combine flour, sugar, and oats, cut in butter with pastry blender until mixture resembles coarse crumbs. Spoon over sweet potato mixture. Bake 20 minutes. Top with marshmallows and bake 5 minutes or until golden brown.

SWEET POTATOES WITH CRANBERRY CHUTNEY

Steps:

• Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.
• Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
• Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.

CRANBERRY WALNUT SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.
• In a small saucepan, saute the onion in the butter until tender, then add the cranberries, syrup, water, cranberry juice & just 1/8 teaspoon of the salt.
• Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.
• Stir in the walnuts & mustard & heat through.
• Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.
• Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.

SWEET POTATO-CRANBERRY CAKE

Steps:

• Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves, and nutmeg. Set aside.
• In a very large bowl beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries.
• Transfer 1/3 (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter atop batter in pan. Spoon remaining plain batter atop chocolate batter. Using a thin metal spatula, swirl batter slightly to create a marbled appearance.
• Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely.
• If desired, sprinkle top of cake with powdered sugar just before serving. Makes 16 servings.

SPICED SWEET POTATOES AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
• Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

CRANBERRY SWEET POTATO SPICE CAKE

Steps:

• 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.

CRANBERRY SWEET POTATO BAKE

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain; cool slightly. Peel potatoes and cut into 1/2-in. slices; set aside., In a large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg. , In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and half of the apple mixture; repeat layers. Cover and bake at 375° for 30-35 minutes or until bubbly.