Easy Cranberry Yam Bread

1 (8 oz.) package reduced-fat cream cheese, softened
1 cup sugar
1 (15 oz.) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
2 large eggs
1 1/2 cups biscuit baking mix
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup dried cranberries, or chopped fresh cranberries

Preheat oven to 350 degrees. In a mixing bowl, cream together the cream cheese and sugar until light. Beat in the sweet potato and eggs. Stir in the biscuit mix, cinnamon, nutmeg, and cranberries until just blended. Turn into a 9x5x3-inch loaf pan coated with nonstick cooking spray. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes. Makes 16 slices

Per serving: CAL 189 (26% from fat); FAT 6g; PROTEIN 4g; CARB 31g; CHOL 37mg; SODIUM 231mg; SATURATED FAT 3g; DIETARY FIBER 1g

Source: Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.