Sweet Potato-Cranberry Cake
Chocolate and sweet potato batters are swirled together to make this moist, tender spice cake from Patricia Polley of Columbus, Ohio. Wrap and store the cooled cake overnight for easier slicing. (It's a great alternative to coffee cake for brunches.)
Source: Midwest Living
Gallery
Recipe Summary
Ingredients
Directions
*
For 2 cups mashed, plain sweet potatoes, peel 1 pound sweet potatoes. Cut into 2- to 3-inch pieces. Cook potato pieces, covered, in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender. Drain well. Mash with a potato masher or beat with an electric mixer until smooth.
Nutrition Facts
Per Serving:
478 calories; fat 29g; cholesterol 53mg; saturated fat 5g; carbohydrates 51g; mono fat 7g; poly fat 16g; insoluble fiber 3g; sugars 25g; protein 4g; vitamin a 6316.7IU; vitamin c 6.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 60.5mcg; vitamin b12 0.2mcg; sodium 456mg; potassium 217mg; calcium 60.6mg; iron 2.5mg.