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Caribbean Sweet Potato Bread

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Ingredients 1 (15 oz.) can sweet potatoes (yams) drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed 4 large eggs 1/4 cup vegetable oil 1/4 cup Lawry's Caribbean Jerk Marinade with Papaya Juice 1/3 cup water 1/2 tsp. vanilla 1 can (8 oz.) crushed pineapple, well drained 1 package (1 lb. 2.5 oz.) yellow cake mix 1/2 tsp. cinnamon In large bowl, beat together sweet potatoes and eggs until fluffy. Stir in remaining ingredients and beat on medium speed with mixer for 2 minutes. Spray two 4x8-inch loaf pans with nonstick cooking spray; pour half of batter into each pan. Bake in preheated 375 degree F oven until toothpick inserted in center comes out clean, about 35 to 40 minutes. Makes 2 loaves. Hint: For high altitude baking (above 3000 ft.), increase water to 1/2 cup and add 1/4 cup flour.