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Cranberry Nut Sweet Potato Bread

We grow plenty of sweet potatoes, so I try to use them in different ways. Slices of this bread, studded with dried cranberries and nuts, are especially tasty served with the citrusy cream cheese spread.

16 ServingsPrep: 25 min. + chilling Bake: 55 min. + cooling

Ingredients

1 cup orange juice
1/2 cup dried cranberries
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1 teaspoon lemon extract
DOUGH:
1/3 cup butter, softened
1-1/4 cups sugar
1 egg
1 cup cold mashed sweet potatoes
1-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts or almonds

Directions

In a large saucepan, combine orange juice and cranberries; bring to a
boil. Reduce heat. Simmer, uncovered, for 5 minutes or until
cranberries are softened; drain. In a large bowl, beat cream cheese,
confectioners' sugar and lemon extract until smooth. Fold in

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Cranberry Nut Sweet Potato Bread (continued)

Directions (continued)

cranberry mixture. Cover and refrigerate for at least 1 hour.
Meanwhile, in a large bowl, cream butter and sugar until light and
fluffy. Beat in egg and sweet potatoes. Combine the dry ingredients;
gradually add to creamed mixture. Fold in cranberries and nuts.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for
55-65 minutes or until a toothpick inserted near the center comes
out clean. Cover loosely with foil if the top browns too quickly.
Cool for 10 minutes before removing from pan to a wire rack. Serve
with cream cheese spread. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 256 calories, 9 g fat (6 g saturated fat), 39 mg cholesterol, 213 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.