Easy Cranberry Yam Bread

Holly Clegg
  • Yield: 16 servings


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


  1. Preheat oven to 350F. Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
  2. 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 and cranberries until just blended. Transfer to prepared pan.
  3. Bake 45 minutes to 1 hour, until toothpick inserted in center comes out clean. Cool in pan 15 minutes before serving.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 189
  • Fat 6g
  • Saturated Fat 3g
  • Cholesterol 37mg
  • Sodium 231mg
  • Carbohydrate 31g
  • Fiber 1g
  • Protein 4g