Recipe: Caribbean Sweet Potato Bread (using cake mix and crushed pineapple)

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
1/4 cup vegetable oil
1/4 cup Lawry's Caribbean Jerk Marinade with Papaya Juice (or use juice from pineapple)
1/3 cup water
1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, well drained
1 (1 lb. 2.5 oz.) package yellow cake mix
1/2 tsp. 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.

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

Makes 2 loaves
Source: Luisiana (LA)Sweet Potato Commission