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
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.