1/2 cup packed shredded peeled sweet potato (about 4 ounces)
1/3 cup raisins
1/3 cup chopped pecans, toasted
Baking spray with flour (such as Baker's Joy)
3 ounces 1/3-less-fat cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon grated lemon rind
Dash of salt
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.
Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes. Remove bread from pan; cool completely on wire rack.
Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Spread frosting evenly over bread.