Deliciously moist, spiced yam bread loaded with chopped fresh cranberries.

Cranberry Yam Bread

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 fresh or frozen cranberries

1. Preheat oven to 350°F (175°C). Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray and dust with flour.
2. In large bowl, combine eggs, sugar, oil, yams, and vanilla.
3. 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.
4. Bake for 1 hour or until toothpick 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

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Louisiana Sweet Potato Commission.