Sweet Potato Swirl Bread - cooking recipe

Ingredients

Cream Cheese Topping
8 ounces cream cheese, softened
1/2 cup sugar
1 egg
Sweet Potato Batter
1 cup mashed sweet potatoes
1 cup sugar
1/4 teaspoon baking soda
1/4 cup Crisco
3 tablespoons sour cream
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
1/3 cup chopped nuts (optional)
2 eggs, slightly beaten
2 cups Bisquick baking mix
Note
sweet potato, are cooked then mashed

Preparation

Cream Cheese Topping:
In a small bowl, mix together the cream cheese, sugar and egg.
Beat until smooth and set aside.
Sweet Potato Batter:
In a large bow, beat together the mashed sweet potatoes, sugar, Crisco, and sour cream. Add the eggs, Bisquick mix, baking soda, salt, cinnamon, nutmeg, and allspice. Mix until well blended together and fold in nuts if using.
Spoon into well greased and floured loaf pan ( 9 x 5 x 3 ). Level the top.
Drop dollops of the cream cheese mixture on top of the batter. Take a knife to swirl cream cheese mixture into the batter. Refrigerate any cream cheese topping you don't add on top of the batter.
Bake in a preheated 350 degree oven for about 40-45 minutes (ovens vary) or until a toothpick inserted comes out clean.
Cool on a wire rack for 10 minutes, then turn out on rack to completely cool.
This will make 5 mini-loaves or the 1 large loaf. Fill small loaves half full and bake 25-30 minutes.
This bread freezes well.