Sweet Potato Bread with Cake Mix
Servings: 12
Equipment
- 1 9x5 loaf pan
- 1 Bowl
Ingredients
- 1 box spice cake mix
- 1 box instant pudding vanilla used, 3.4 oz.
- 15 oz sweet potatoes or canned yams drained and mashed, almost 2 cups
- 3 eggs
Instructions
- Preheat oven to 350 degrees F.
- In a bowl mix together instant pudding with dry cake mix, then add eggs and mashed sweet potatoes (or drained canned yams). Fold ingredients together just until incorporated, no more.
- * You can add 1/2 cup crushed nuts or mini chocolate chips at this time if you'd like. For a more intense Fall flavor, include 1/2 tsp of pumpkin pie spice too.
- Spray 9x5 inch loaf pan with non stick cooking spray or line with parchment paper. Pour in batter.
- Place on the middle rack of your oven for 50 - 60 minutes. Check at min. 50. If it no longer looks wet in the center test with a toothpick. You want moist crumbs to be attached (not dry) ideally.
- Remove from oven and let cool for 15 minutes inside pan on a cooling rack. Then remove from pan and sit on cooling rack to reach room temperature before slicing.
Nutrition
Serving: 2oz | Calories: 265kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 369mg | Potassium: 283mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5088IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg