3/4 c. packed dark or light brown sugar
1/4 c. butter, melted
3/4 c. mashed, cooked sweet potatoes
3 eggs, slightly beaten
1/3 c. orange juice
2 1/2 c. sifted all-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
1/8 tsp. ground mace
1 c. coarsely chopped fresh cranberries
1/2 c. sliced natural almonds

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan.

In large bowl, combine brown sugar, butter, sweet potatoes, eggs and orange juice.

In separate bowl, sift dry ingredients together. Add to sweet potato mixture and mix. Fold in chopped cranberries and almonds; turn batter into prepared pan.

Bake 60 to 70 minutes or until cake tester inserted in center of bread comes out clean. Cool in pan for 10 minutes, then remove to wire rack and cool completely.

Note: To cook sweet potatoes, cook in water to cover in saucepan until tender, 20 to 30 minutes.