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1
Preheat oven to 400F.
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2
Pierce potatoes with fork; place on small baking sheet.
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3
Roast potatoes until soft, about 1 hour.
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4
Cool, peel, and mash potatoes.
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5
Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use).
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6
Reduce oven temperature to 350F.
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7
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment.
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8
Sift flour and next 6 ingredients into medium bowl.
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9
Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth.
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10
Whisk in eggs 1 at a time, then mashed sweet potatoes.
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11
Whisk in flour mixture in 3 additions.
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12
Stir in 2/3 cup walnuts and 2/3 cup cranberries.
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13
Divide batter between prepared pans.
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14
Bake cakes until tester inserted into center comes out clean, about 30 minutes.
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15
Cool cakes completely in pans on racks.
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16
Using electric mixer, beat cream cheese and butter in large bowl until fluffy.
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17
Beat in powdered sugar, scraping down bowl often.
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18
Beat in orange juice concentrate and vanilla.
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19
Cut around pan sides; turn out cakes.
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20
Peel off parchment.
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21
Place 1 cake layer, flat side up, on platter.
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22
Spread 3/4 cup frosting over.
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23
Top with second cake layer, flat side down.
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24
Spread remaining frosting over top and sides of cake.
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25
Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl.
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26
Stir to coat with sugar.
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27
Transfer to sieve; sift off excess sugar.
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28
Sprinkle fruit and nut mixture decoratively atop cake.
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29
Chill until frosting sets, at least 2 hours.
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30
(Can be made 1 day ahead.
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31
Cover with cake dome; keep chilled.
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32
Let stand at room temperature 1 hour before serving.)
