Holly Clegg: Yummy Yam Quick Bread
Yummy Yam Quick Bread
Use leftover cooked Louisiana yams for natural sweetness
Makes 16 servings
1 (18.25-ounce) box spice cake mix
1 teaspoon ground cinnamon
1(15-ounce) can sweet potatoes, drained and mashed
1/2 cup water
Crumble Topping, (see recipe) optional
1. Preheat oven 350° F. Coat 9x5xx3-inch loaf pan with nonstick cooking spray.
2. In mixing bowl, mix together spice cake mix, cinnamon, sweet potatoes and water just until combined. Transfer to prepared pan. Sprinkle with Crumble Topping (see recipe), if desired.
3. Bake 40-50 minutes or until toothpick inserted in the middle comes out clean.
This crumbly topping adds the ultimate finishing touch to the bread.
1/4 cup brown sugar
1/4 cup flour
1/3 cup chopped walnuts
2 tablespoons butter, melted
1 teaspoon vanilla extract
1. In small bowl, mix together all ingredients.
Nutritional information per serving (without Crumble Topping)
Calories 157 kcal, Calories from Fat 15%, Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 221 mg, Carbohydrates 32 g, Dietary Fiber 1 g, Total Sugars 15 g, Protein 2 g, Dietary Exchanges: 2 other carbohydrate, 1/2 fat
Nutritional information per serving (with Crumble Topping)
Calories 207 kcal, Calories from Fat 25%, Fat 6 g, Saturated Fat 2 g, Cholesterol 4 mg, Sodium 235 mg, Carbohydrates 38 g, Dietary Fiber 1 g, Total Sugars 19 g Protein 2 g Dietary Exchanges: 2 1/2 other carbohydrate, 1 fat
Terrific Tip: 1 (15-ounce) can sweet potatoes = 1 cup mashed cooked Louisiana yams (sweet potatoes) so if you have leftover baked sweet potatoes, here's your sweet solution
For more information on Holly and her recipes log on to www.hollyclegg.com