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Glazed Cranberry Sweet Potato Bread

The Sweet Potato Festival Committee of Vardaman, Mississippi shared this recipe starring their crop. Slices of the moist bread topped with an orange glaze make a sweet snack to enjoy anytime.

32 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

3-1/2 cups all-purpose flour
1-2/3 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
4 eggs, lightly beaten
2 cups mashed cooked sweet potatoes
1 can (14 ounces) whole-berry cranberry sauce
2/3 cup canola oil
3/4 cup chopped pecans
Glaze:
1 cup confectioners' sugar
1/4 cup orange juice concentrate
1/8 teaspoon ground allspice

Directions

In a large bowl, combine the flour, sugar, baking soda, pie spice,
baking powder and salt. In another large bowl, combine the eggs,
sweet potatoes, cranberry sauce and oil. Stir into dry ingredients
just until moistened. Fold in pecans.
Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for
55-60 minutes or until a toothpick inserted near the center comes

2 of 2

Glazed Cranberry Sweet Potato Bread (continued)

Directions (continued)

out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely. In a small bowl, combine the glaze
ingredients until smooth; drizzle over cooled loaves. Yield: 2
loaves (16 servings each).

Nutrition Facts: 1 serving (2 slices) equals 216 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 161 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.