Sweet Potato and Cranberry Coffee Cake
Use Thanksgiving leftovers in this delicious “day after” recipe.
I might argue that the best part of the Thanksgiving meal is the leftovers. While most of it will likely go from refrigerator to microwave to table, the real fun begins when the bloom is off the rose and it’s time to get creative.
Turkey pot pie is a favorite and a gallon or two of soup is inevitable, but where do leftovers figure in at the breakfast table?
Sweet potatoes and cranberry sauce are two sides found on virtually every holiday table. While they may mingle only glancingly at dinner, the sweet and silky yams and tart seasonal berries complement each other beautifully in this moist, dense and delicious coffee cake that’ll keep the hungry troops happy until you figure out what you can make for lunch with all that leftover stuffing.
Cranberry-Sweet Potato Coffee Cake
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup vegetable oil
- 2 cups cooked sweet potato, mashed
- 2 teaspoons vanilla extract
- 1 1/2 cups brown sugar
- 2 eggs
- 1 cup flour
- 1/2 cup sugar
- 1 cup cranberry sauce
- 3 tablespoons butter, melted
Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl and set aside.
In a large bowl, stir together vegetable oil, sweet potato, vanilla and brown sugar.
Add eggs and stir to combine.
Add dry ingredients and stir just until fully combined.
Pour batter into a greased 9”x13” baking pan.
Stir together flour, sugar, cranberry sauce and butter.
Drop topping by small spoonfuls over batter in pan.
Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.
Cool before serving.