Cranberry Yam Bread
The sweet potato filling melts in your mouth with the crunchy brown sugar topping. Great for everyday cooking and the holidays!
Yield: 16 slices
Ingredients
- 2 large eggs, slightly beaten
- 1 1/3 cups granulated sugar
- 1/3 cup canola oil
- 1 cup fresh yams (sweet potatoes) cooked and mashed or 1 (15 ounce) can yams drained and mashed
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon baking soda
- 1 cup chopped cranberries
Instructions
- Heat oven to 350 degrees F. Coat a 9 x 5 x 3 inch loaf pan with nonstick cooking spray and dust with flour.
- In a large bowl, combine eggs, sugar, oil, yams and vanilla extract.
- 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 the prepared loaf pan.
- Bake for 1 hour or until wooden pick inserted in center comes out clean.
Nutrition
Per serving: Cal 163 (29% from fat); Fat 5g; Protein 2g; Carb 27g; Chol 27mg; Sodium 99mg
Attribution
Recipe and photo used with permission from: Louisiana Sweet Potato Commission
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
