In a large saucepan, combine orange juice and cranberries; bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until cranberries are softened; drain. In a large bowl, beat cream cheese, confectioners' sugar and lemon extract until smooth. Fold in cranberry mixture. Cover and refrigerate for at least 1 hour.
Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and sweet potatoes. Combine the dry ingredients; gradually add to creamed mixture. Fold in cranberries and nuts.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil if the top browns too quickly. Cool for 10 minutes before removing from pan to a wire rack. Serve with cream cheese spread. Yield: 1 loaf.