Maple sweet potato upside-down cake Recipe | Food Network UK

Ingredients

• Cooking spray
• 225g soure cream
• 1 tbsp plus 1 tsp sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 60ml fresh orange juice
• 50g dried cranberries
• 120ml pure maple syrup
• 50g chopped pecans
• 1 medium sweet potato (340g), peeled, divided
• 3 large eggs, room temperature
• 80ml whole milk, room temperature
• 1 1/2 tsp vanilla extract
• 1 1/4 tsporange extract
• 190g all-purpose flour
• 200g sugar
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp fine sea salt
• 12 tbsp (1 1/2 sticks) unsalted butter, softened and cut into 12 pieces
• Fresh mint sprigs, for garnish, optional