A wonderfully sweet, moist and lightly spiced quick bread for enjoying with a cup of tea or coffee.

Caribbean Sweet Potato Bread

1 (15-ounce) 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 (See note.)
1/3 cup water
1/2 teaspoon vanilla extract
1 (8-ounce) can crushed pineapple, well drained
1 (18.25-ounce) package yellow cake mix
1/2 teaspoon ground cinnamon

1. 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.
2. Spray two 4 x 8-inch loaf pans with nonstick cooking spray; pour half of batter into each pan.
3. Bake in preheated 375°F (190°C) oven until wooden pick inserted in center comes out clean, about 35 to 40 minutes.

Makes 2 loaves.

Note: If Lawry's Caribbean Jerk Marinade with Papaya Juice is not available in your area, you can substitute with 1/4 cup of the drained juice from the crushed pineapple and 1 teaspoon of jerk seasoning. Omit seasoning for a milder flavored bread.

Tip: For high altitude baking (above 3000 feet), increase water to 1/2 cup and add 1/4 cup all-purpose flour.

Recipe provided courtesy of Louisiana Sweet Potato Commission.