Got this one from the Betty Crocker website...

~~~~~

Holiday Sweet Potato Cake
Try a southern specialty you'll find very similar to familiar moist and 
delicious carrot cake.

Prep Time:30 min 
Start to Finish:2 hr 10 min 
Makes:12 servings

Cake
2cups Gold Medal® all-purpose flour
1cup granulated sugar
1teaspoon baking powder
1teaspoon baking soda
3/4teaspoon salt
1 1/2teaspoons ground cinnamon
2cups shredded peeled sweet potato (1 large)
3/4cup vegetable oil
1teaspoon vanilla
3eggs
1can (8 ounces) crushed pineapple in juice, undrained
3/4cup sweetened dried cranberries
Cream Cheese Frosting
1/2cup butter or margarine, softened
1package (8 ounces) cream cheese, softened
3cups powdered sugar
1teaspoon vanilla

1.  Heat oven to 350ºF. Grease bottoms and sides of 2 round pans, 9x1 1/2 
inches, with shortening; lightly flour.
2.  In large bowl, mix flour, granulated sugar, baking powder, baking soda, 
salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and 
pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir 
in cranberries. Pour into pans.
3.  Bake 25 to 35 minutes or until toothpick inserted in center of cake comes 
out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, 
about 1 hour.
4.  In medium bowl, beat all Cream Cheese Frosting ingredients with electric 
mixer on medium speed until smooth. Fill layers and frost side and top of cake. 
Garnish edge with additional dried cranberries if desired. Store covered in 
refrigerator.
High Altitude (3500-6500 ft) Bake 30 to 35 minutes.

--
Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
~~~~~ 
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