From American Institute for Cancer Research, www.aicr.org 

25 minutes prep time  |  Serves 12 

What you need:          

• Canola oil spray     
• 2 large eggs     
• 3/4c light brown sugar, firmly packed     
• 1/3c canola oil     
• 1c mashed canned sweet potatoes     
• 1 tsp vanilla extract     
• 1/2 tsp orange extract     
• 1-1/2 c all-purpose flour     
• 1/2 tsp cinnamon     
• 1/2 tsp nutmeg     
• 1/2 tsp allspice or mace     
• 1 tsp baking soda     
• 1 c chopped dried unsweetened cranberries 

What you do: 

1. Lightly coat a standard loaf pan (8x4- or 9x5-inch) with canola spray. Set aside.
2. Set rack in middle of oven and preheat oven to 350°. 
3. In a medium bowl, whisk eggs, sugar, oil, sweet potatoes, and extracts until well combined. 
4. In a large bowl, sift together flour, spices, and baking soda. Make a well in center of sifted dry ingredients and add sweet potato mixture. Mix until just combined. (Don’t beat batter until it’s smooth.)
5. Lightly stir in cranberries. 
6. Transfer batter to the loaf pan.
7. Bake 50 to 60 minutes, or until tester comes out clean. Remove bread from oven and cool for 10 minutes on a rack. Remove from pan and set back on rack to cool completely. Seal bread tightly in plastic wrap, then foil. Tightly wrapped in both, bread can be refrigerated up to 1 week or frozen up to 1 month. 

Per serving: 228 Calories, 3 g Protein, 38 g Carbohydrates, 2 g Fiber, 7 g Total fat (1 g sat, 4 g mono, 2 g poly), 128 mg Sodium,  Vitamin A,  Vitamin B1 (thiamine), B2 (riboflavin), Copper, Manganese, Selenium