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
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.