SWEET POTATO-CRANBERRY NUT BREAD

3/4 cup fresh sweet potato; peeled, cooked, mashed (1 large)
3/4 cup brown sugar, firmly packed
1/4 cup butter or margarine, melted
3 eggs, slightly beaten
1 tsp grated orange peel
1/3 cup fresh orange juice
2 1/2 cups all-purpose flour, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground mace
1 cup fresh cranberries, coarsely chopped
1/2 cup nuts, chopped

To cook sweet potato, boil in water to cover 30 to 40 minutes, or bake in a preheated 350 degree F. oven 40 minutes until tender. Cool, peel and mash.

In large mixing bowl, combine 3/4 cup mashed sweet potato, brown sugar, butter, eggs, orange peel, and orange juice.

Stir together flour, baking powder, baking soda, salt, cinnamon and mace; blend into sweet potato mixture. Stir in cranberries and nuts. Pour into greased and floured 9x5x3-inch loaf pan.

Bake in preheated 350 degree F. oven 50 to 60 minutes or until cake tester inserted in center comes out clean. Remove from pan; cool. Wrap in foil or plastic wrap. Store overnight for easy slicing.

Makes 1 loaf
Source: Magazine Clipping