Sweet Potato Bundt Cake

Who doesn’t like bundt cakes. This one is tasty and a good healthy one at that.

Sweet Potato Bundt Cake


1/2 cup unsalted butter, softened

1/2 cup sugar

2/3 cup brown sugar, divided

1 egg

2 egg whites

2-3 sweet potatoes, cooked and mashed or 1-15 ounce can sweet potatoes, drained and mashed

2 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

3 1/2 teaspoons ground cinnamon, divided

1 cup plain nonfat yogurt

1 teaspoon vanilla

1/2 cup chopped pecans

1 cup powdered sugar

2 tablespoons orange juice

1 teaspoon lemon juice

Preheat oven to 350. Spray a 10-inch bundt cake pan with nonstick spray, set aside.

In a large bowl, beat together butter, granulated sugar, 1/3 cup brown sugar, egg and egg whites until light and fluffy. Add sweet potatoes, mix well.

In a medium bowl, combine flour, baking powder, baking soda, 2 teaspoons cinnamon. Gradually add flour mixture to sweet potato mixture alternating with the yogurt, beginning and ending with the flour mixture. Add vanilla.

In a small bowl, combine pecans with remaining 1/3 cup brown sugar and 1-1/2 teaspoons cinnamon.

Spread 1/3 of the batter into prepared pan. Sprinkle with half the pecan topping. Repeat layers with final 1/3 of the batter. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Invert onto serving plate.

In a small bowl, whisk together powdered sugar, orange juice and lemon juice. Drizzle over warm cake.
Garnish with lemon or orange wedges, if desired.


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