CRANBERRY SWEET POTATO BREAD
The natural sweetness of the sweet potatoes combined with tart cranberries makes this an extremely tasty and popular recipe.
Also see Article: Louisiana Sweet Potatoes
Makes 12 -16 slices
• 2 large eggs, slightly beaten
• 1 1/3 cups sugar
• 1/3 cup canola oil
• 1 cup cooked and mashed sweet potatoes, canned or fresh
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon baking soda
• 1 cup chopped cranberries (fresh or dried)
Preheat oven to 350 degrees Fahrenheit.
Coat a 9-inch-by-5-inch-by-3-inch loaf pan with nonstick cooking spray and dust with flour.
In a large bowl, combine eggs, sugar, oil, sweet potatoes and vanilla.
In a separate bowl, combine flour, cinnamon, allspice and baking soda.
Make a well in the center. Pour yam mixture into well.
Mix just until moistened.
Stir in cranberries.
Spoon batter into prepared loaf pan.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Per serving: CAL 163 (29% from fat); FAT 5g; PROTEIN 2g; CARB 27g; CHOL 27mg; SODIUM 99mg
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
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