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| | Caribbean Sweet Potato Bread one 15 ounce can of sweet potatoes (yams) drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
4 large eggs
1/4 cup of vegetable oil
1/4 cup of Lawry's Caribbean Jerk Marinade with Papaya Juice
1/3 cup of water
1/2 teaspoon of vanilla
one 8 ounce can of crushed pineapple, well drained
1 package (1 lb. 2.5 oz.) yellow cake mix
1/2 teaspoon of cinnamon |
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In large bowl, beat together sweet potatoes and eggs until fluffy. Stir in remaining ingredients and beat on medium speed with mixer for 2 minutes. Spray two 4x8-inch loaf pans with nonstick cooking spray; pour half of batter into each pan. Bake in preheated 375ºF. oven until toothpick inserted in center comes out clean, about 35 to 40 minutes. Makes 2 loaves. Hint: For high altitude baking (above 3000 ft.), increase water to 1/2 cup and add 1/4 cup flour. |
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