Recipes

Desserts

Sweet Potato Bundt Cake

This moist cake has a perfect combination of spices, which make it a favorite recipe. A simple and sensational choice!

Ingredients:

1/2 cup sugar
1/2 cup 1/3 less fat margarine
3 large egg whites
1 large egg
2 (15-oz) cans sweet potatoes, drained and mashed (about 2 cups)
2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. vanilla
2 tbsp. flaked coconut

Instructions:

Preheat oven to 350 degrees. In large bowl, beat together sugar and margarine until blended. Add egg whites and egg, one at a time, beating well after each addition. Mix in sweet potatoes. In another bowl, mix together flour, cinnamon, nutmeg, baking powder and baking soda. Gradually add flour mixture to first mixture, beating well after each addition. Add vanilla. Pour half of batter into a 10-bundt pan coated with nonstick cooking spray and dusted with flour. Sprinkle coconut over batter. Cover with remaining batter. Bake for 50 minutes to 1 hour or until a wooden toothpick inserted in center of cake comes out clean. Cool in pan on wire rack for 10 minutes; invert to serving platter. Makes 16 servings.

Nutrition:

Per serving: CAL 194.9 (16% from fat); FAT 3.717g; PROTEIN 3.211g; CARB 37.81g; CHOL 13.25mg; SODIUM 209.2mg

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.