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
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
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.