1 package white cake mix (regular size)
2 cups mashed sweet potatoes
1/2 cup buttermilk
2 large eggs, room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
1 package (8 ounces) reduced-fat cream cheese
3/4 cup confectioners' sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 cup dried cranberries
1/3 cup sweetened shredded coconut, toasted
1/4 cup dark chocolate chips
1. Preheat oven to 350°. In a large bowl, combine the cake mix, sweet potatoes, buttermilk, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into a 13x9-in. baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool on a wire rack.
3. In a small bowl, combine the cream cheese, confectioners' sugar, cinnamon and chili powder. Spread over cake. Sprinkle with cranberries, coconut and chocolate chips. Refrigerate leftovers.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
YIELD: 20 servings.
Nutrition Facts
1 piece: 235 calories, 8g fat (4g saturated fat), 29mg cholesterol, 250mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 4g protein.