BR Caribbean Sweet Potato Bread

Caribbean Sweet Potato Bread


1  (15 oz.) can sweet potatoes (yams) drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed

4  Large eggs

¼  Cup vegetable oil

¼  Cup Lawry's Caribbean Jerk Marinade with Papaya Juice

1/3  Cup water

½  Teaspoon vanilla

1  Can (8 oz.) crushed pineapple, well drained

1  Package (1 lb. 2.5 oz.) yellow cake mix

½  Teaspoon cinnamon


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 375 degree F oven until toothpick inserted in center comes out clean, about 35 to 40 minutes.

Variations: Hint: For high altitude baking (above 3000 ft.), increase water to 1/2 cup and add 1/4 cup flour.

Serving Size: Makes 2 loaves

Cook Time: 35-40 minutes