Cranberry Yam Bread

The sweet potato filling melts in your mouth with the crunchy brown sugar topping. Great for everyday cooking and the holidays!

2 large eggs, slightly beaten
1 1/3 cups 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

Heat oven to 350 degrees F. Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray and dust with flour.

In large bowl, combine eggs, sugar, oil, yams and vanilla extract.

In 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 wooden pick inserted in center comes out clean.

Makes 16 slices.

Per serving: CAL 163 (29% from fat); FAT 5g; PROTEIN 2g; CARB 27g; CHOL 27mg; SODIUM 99mg

Recipe and photograph courtesy of the Louisiana Sweet Potato Commission

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.