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SWEET POTATO BREAD, CARIBBEAN

A wonderfully sweet, moist and lightly spiced bread for enjoying with a cup of tea!
Also see Article:
Louisiana Sweet Potatoes

Makes 2 loaves.

• 1 (15 oz.) can sweet potatoes (yams) drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
• 4 large eggs
• 1/4 cup vegetable oil
• 1/4 cup Lawry's Caribbean Jerk Marinade with Papaya Juice
• 1/3 cup water
• 1/2 tsp. vanilla
• 1 can (8 oz.) crushed pineapple, well drained
• 1 package (1 lb. 2.5 oz.) yellow cake mix
• 1/2 tsp. cinnamon


In large bowl, beat together sweet potatoes and eggs until fluffy.

Stir in remaining ingredients and beat on medium speed with mixer for 2 minutes.

Spray two 4x8-inch loaf pans with nonstick cooking spray; pour half of batter into each pan.

Bake in preheated 375 degree F oven until toothpick inserted in center comes out clean, about 35 to 40 minutes. 

Variations: Hint: For high altitude baking (above 3000 ft.), increase water to 1/2 cup and add 1/4 cup flour.

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org