Sweet Potato Surprise Bread

This recipe was submitted by Kathryn Jackson, winner of the dessert category at the Ham and Yam Festival in North Carolina.

• Ready In: 1 hr 15 mins
• Yields: 1 loaf

Ingredients

• Bread

• 1 (14 ounce) box  cranberry-orange quick  bread mix
• 1⁄2 cup  grated sweet potato
• 3⁄4 cup water
• 3  tablespoons  vegetable oil
• 1  egg, beaten
• 2  tablespoons  chopped pecans

• Filling

• 2 (3 ounce) packages cream cheese, softened
• 1⁄3 cup sugar
• 1  egg
• 1⁄2 cup  grated sweet potato

• Icing

• 2  teaspoons milk
• 1⁄2 cup powdered sugar

Directions

1. For the bread: Preheat oven to 350°F 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.
2. 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.
3. Filling: Beat cream cheese, sugar and egg with a mixer until smooth. Stir in sweet potatoes.
4. Icing: Mix milk and powdered suugar until smooth. Add more milk, if needed, to form a drizzling consistency.