1Preheat oven to 350. Grease a 10 inch round pan and line with parchment paper.
Melt the butter in a microwave in a bowl, combine the brown sugar and mix well. Add to the pan.
Sprinkle the cranberries and pecans over the mixture.
2In a bowl, whisk together eggs, pumpkin, sweet potato, and oil. Sift the dry ingredients together. Add to the pumpkin/sweet potato mixture. Spread the batter over the cranberry/pecan mixture in the pan.
3Bake 35-40 minutes till done. Cool for 10 minutes. Flip the cake over onto a platter and remove the pan gently. Cool completely. When completely cooled sprinkle with powdered sugar
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Sweet Potato Casserole
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to. Read more.
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.