CRANBERRY SWEET POTATO BREAD

By telschlager

Ingredients

• 2 1/3 cups sugar
• 2/3 cup water
• 2/3 cup vegetable oil
• 1 teaspoon vanilla
• 2 cups mashed cooked dark-orange sweet
• potatoes (about 1% lb)*
• 4 eggs
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1 cup sweetened dried cranberries
• 1 cup chopped pecans, if desired

Details

Servings 2

Preparation

Step 1

1 Heat oven to 350"F. Grease and flour 2
(8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In
large bowl, mix sugar, water, oil, vanilla, sweet
potatoes and eggs until well blended.

2 In medium bowl, mixflour, baking soda,
salt, cinnamon, baking powder and nutmeg.
Add to sweet potato mixture; stir just until dry
ingredients are moistened. Stir in cranberries
and pecans. Divide batter evenly between
8-inch pans or spoon into 9-inch pan.

3 Bake 60 io 70 minutes or until toothpick
inserted in center comes out clean. Cool
15 minutes in pans on cooling rack.

4 Loosen sides of loaves {rom pans; remove
from pans and place top side up on cooling
rack. Cool completely, about 2 hours, before
slicing. Wrap tightly and store at room
temperature up to 4 days, or refrigerate.


* or 1 can (23 oz) sweet patatoes tn syrup, drained and mashed
can be substituted for the fresh sweet potatoes.

1 Slice: Caliories 240; Total Fat 79 (Saturated Fat 1.5g; Trans Fat 0g);

Cholesterol 35mg; Sodium 280mg; Total Carbohydrate 41g (Dietary
Fiber 1g); Protein 39 Exchanges: 1 Starch, 17, Other Carbohydrate,
1 7z Fat Carbohydrate Choices: 3