Diana's Desserts - www.dianasdesserts.com

Cranberry Yam Bread

Servings: 16
2 large eggs, slightly beaten
1 1/3 cups sugar
1/3 cup canola oil (or vegetable oil may be substituted)
1 cup fresh yams (sweet potatoes) cooked and mashed or 1 can (15 oz.) yams drained and mashed
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 tsp. baking soda
1 cup chopped cranberries
1/2 cup chopped nuts, (optional)

Preheat oven to 350 degrees F (180 C). Coat 9x5x3-inch loaf pan with nonstick cooking spray and dust with flour.

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

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. Stir in chopped nuts, if using.

Spoon batter into prepared loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean.

Makes 16 slices.

Date: March 14, 2003