Ingredients
- 1 (14 ounce) boxcranberry-orange quick bread mix
- 12 cup grated sweet potato
- 34 cup water
- 3 tablespoons vegetable oil
- 1 egg
- beaten
- 2 tablespoons chopped pecans
- 2 (3 ounce) packages cream cheese
- softened
- 13 cup sugar
- 1 egg
- 12 cup grated sweet potato
- 2 teaspoons milk
- 12 cup powdered sugar
Instructions
- For the bread: Preheat oven to 350F In a large bowl, combine bread mix, sweet potatoes, water and vegetable oil just until moistened.
- Pour half of batter into a greased and floured 9x5-inch loaf pan.
- Spoon filling over batter.
- Spoon remaining batter over filling.
- Bake for 65-75 minutes or until a toothpick inserted comes out clean.
- Cool for 15 minutes, then remove from pan and cool completely.
- Drizzle icing over bread.
- Sprinkle with chopped pecans.
- Filling: Beat cream cheese, sugar and egg with a mixer until smooth.
- Stir in sweet potatoes.
- Icing: Mix milk and powdered suugar until smooth.
- Add more milk, if needed, to form a drizzling consistency.
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