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The natural sweetness of the yams with the burst of cranberries will keep this easy bread tops on everyone's list.
Also see Article: Louisiana Sweet Potatoes
Makes 16 slices
• 1 (8 oz.) package reduced-fat cream cheese, softened
• 1 cup sugar
• 1 (15 oz.) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
• 2 large eggs
• 1 1/2 cups biscuit baking mix
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup dried cranberries, or chopped fresh cranberries
Preheat oven to 350 degrees.
In a mixing bowl, cream together the cream cheese and sugar until light.
Beat in the sweet potato and eggs.
Stir in the biscuit mix, cinnamon, nutmeg, and cranberries until just blended.
Turn into a 9x5x3-inch loaf pan coated with nonstick cooking spray.
Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes.
Per serving: CAL 189 (26% from fat); FAT 6g; PROTEIN 4g; CARB 31g; CHOL 37mg; SODIUM 231mg; SATURATED FAT 3g; DIETARY FIBER 1g
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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