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From the heirlooom recipe file of the NC Sweetpotato Commission, Inc.

SweetPotato Cranberry Nutbread

3/4 cup SweetPotato, cooked, peeled and mashed

3/4 cup brown sugar, firmly packed

1/4 cup butter, melted

3 large eggs, slightly beaten

1 teaspoon grated orange peel

1/3 cup fresh orange juice

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground mace

1 cup coarsely chopped fresh cranberries

1/2 cup chopped walnuts

1. In large mixing bowl, combine mashed SweetPotato, brown sugar, butter, eggs, orange peel and orange juice.
2. Sift together flour, baking powder, baking soda, salt, cinnamon and mace; blend into SweetPotato mixture. Stir in cranberries and nuts. Pour into greased and floured 9 x 5 x 3-inch loaf pan.
3. Bake in 350*F oven for 50 to 60 minutes or until cake tester inserted in center comes out clean. Remove from pan. Cool.
4. Wrap in foil or plastic wrap. Store overnight for easy slicing.

Makes 1 loaf.

Recipe courtesy of North Carolina Sweetpotato Commission.