Sweet Potato-Cranberry Nutbread

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

1. To cook sweet potato, boil in water to cover for 30 to 40 minutes or bake in 350u0b0 oven for 40 minutes or until tender. Cool, peel and mash.
2. In a large mixing bowl, combine mashed sweet potato, brown sugar, butter, eggs, orange rind and orange juice. Sift together flour, baking powder, baking soda, salt, cinnamon and mace.
3. Blend into sweet potato mixture.
4. Stir in cranberries and nuts.

fresh sweet potatoes, brown sugar, butter, eggs, orange juice, orange rind, flour, baking soda, baking powder, salt, ground cinnamon, ground mace, fresh cranberries, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=339553 (may not work)