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
- 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 4 x 8-inch loaf
pans with nonstick cooking spray; pour half of batter into each
pan.
- 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.
