Sweet Potato Surprise Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe was submitted by Kathryn Jackson, winner of the dessert category at the Ham and Yam Festival in North Carolina. Ingredients:
1 (14 ounce) box cranberry-orange quick bread mix |
1/2 cup grated sweet potato |
3/4 cup water |
3 tablespoons vegetable oil |
1 egg, beaten |
2 tablespoons chopped pecans |
2 (3 ounce) packages cream cheese, softened |
1/3 cup sugar |
1 egg |
1/2 cup grated sweet potato |
2 teaspoons milk |
1/2 cup powdered sugar |
Directions:
1. For the bread: Preheat oven to 350°F In a large bowl, combine bread mix, sweet potatoes, water and vegetable oil just until moistened. Pour half of batter into a greased and floured 9x5-inch loaf pan. Spoon filling over batter. Spoon remaining batter over filling.
2. Bake for 65-75 minutes or until a toothpick inserted comes out clean. Cool for 15 minutes, then remove from pan and cool completely. Drizzle icing over bread. Sprinkle with chopped pecans.
3. Filling: Beat cream cheese, sugar and egg with a mixer until smooth. Stir in sweet potatoes.
4. Icing: Mix milk and powdered suugar until smooth. Add more milk, if needed, to form a drizzling consistency.
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