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1
Put an oven rack on the lower-middle position of the oven and preheat to 350 degrees F. Spray the sides of a 9-inch round nonstick cake pan with cooking spray.
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2
For the Spiced Sour Cream: In a medium bowl, mix together the sour cream, sugar, vanilla, cinnamon and ginger.
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3
Cover and refrigerate until serving.
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4
For the Cake: Put the orange juice and cranberries into a small bowl and let soak for 20 to 30 minutes.
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5
Pour the maple syrup evenly into the prepared pan.
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6
Sprinkle evenly with 1/4 of the cranberry mixture and 1/4 of the pecans.
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7
Shred enough of the sweet potato to make 1 cup and set aside.
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8
Slice the remaining sweet potato into 1/8-inch thick slices and lay the slices in a decorative pattern on top of syrup mixture.
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9
Sprinkle evenly with the remaining cranberry mixture and pecans.
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Set aside.
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11
In a medium bowl, whisk together the eggs, milk, and vanilla and orange extracts until evenly combined.
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Set aside.
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13
In the bowl of a standing mixer, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt.
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14
Using the paddle attachment, blend the mixture on the lowest speed for 1 to 2 minutes.
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15
With the mixer still on the lowest speed, add the butter, 1 piece at a time, until the butter and flour are blended into pea-sized pieces, about 3 to 4 minutes.
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Add 1/2 cup of the egg mixture to the flour and mix on the lowest speed until blended about 15 to 20 seconds.
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Increase speed by 1 setting and beat for about 30 seconds.
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With the mixer still running, add the remaining egg mixture in a slow, steady stream and beat for about 30 seconds.
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Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula.
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Beat again for 15 to 20 seconds until thoroughly blended.
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Remove the paddle, scraping down the bowl, as necessary.
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22
Gently stir in the reserved shredded sweet potato.
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Pour the batter over the mixture in the pan and smooth lightly with a rubber spatula.
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24
Bake for 25 minutes then lower the oven temperature to 325 degrees F. Bake until a toothpick or wooden skewer inserted in the center comes out clean.
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25
Remove from oven to a wire rack for 15 to 20 minutes.
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26
Invert onto a serving plate and serve warm or at room temperature.
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27
Garnish with dollops of Spiced Sour Cream and mint sprigs, if desired.
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28
A viewer, who may not be a professional cook, provided this recipe.
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29
The Food Network Kitchens chefs cannot make representation as to the results.
