Easy Cranberry Yam Bread
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup sugar
1 (15 ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
2 Large eggs
1½ Cups biscuit baking mix
1 Teaspoon ground cinnamon
½ Teaspoon ground nutmeg
1 Cup dried cranberries, or 1 cup chopped fresh cranberries
Preheat oven to 350F. Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray. In large mixing bowl, cream together cream cheese and sugar until light and fluffy. Beat in sweet potatoes and eggs. Stir in biscuit mix, cinnamon, nutmeg, cranberries until just blended. Transfer to prepared pan. Bake 45 minutes - 1 hour, or until toothpick inserted in center comes out clean. Cool in pan 15 minutes before serving.
Variations: Mini loaves of quick bread make wonderful homemade gifts. Make ahead, wrap in plastic wrap, place in zipper-lock bags, and freeze until ready to give.
Recipe by: Holly Clegg.