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Sweet Potato Cinnamon Bundt Cake with Orange Glaze

The natural sweetness of sweet potatoes with a cinnamon streusel and citrus glaze creates one amazing cake.

Ingredients:

1/2 cup butter
1/2 cup sugar
2/3 cup light brown sugar, divided
1 egg
2 egg whites
1 (15-ounce) can sweet potatoes (yams), drained ans mashed or cup cooked, mashed fresh sweet potatoes
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3 1/2 teaspoons ground cinnamon, divided
1 cup nonfat plain yogurt
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon lemon juice

Makes 16-20 servings

Instructions:

1. Preheat oven to 350 degrees. Coat nonstick Bundt pan with nonstick cooking spray.
2. In mixing bowl, beat together butter, sugar, 1/3 cup brown sugar, egg, egg whites until light and fluffy. Add sweet potatoes and mix well.
3. In another bowl, combine flour, baking powder, baking soda, 2 teaspoons cinnamon. Gradually add flour mixture to mixing bowl alternately with yogurt, beginning and ending with flour mixture. Add vanilla.
4. In another bowl, combine pecans with remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.
5. Spread on-third of batter into prepared pan. Sprinkle with half pecan topping. Repeat layers ending with final one-third of batter. Bake 40-45 minutes or until toothpick inserted comes out clean. 6. Cool in pan 10 minutes. Invert onto serving plate. In small bowl, whisk together remaining ingredients. Drizzle over warm cake.

Variations:

Terrific Tidbit: When a recipe calls for canned sweet potatoes, fresh may also be used.

Nutrition:

Per serving: Calories 225, Calories from fat 28%, Fat 7g, Saturated Fat 3g, Cholesterol 23mg, Sodium 155mg, Carbs 37g, Dietary Fiber 2g, Sugars 20g, Protein 4g, Diabetic Exchanges: 2 1/2 carbohydrate, 1 1/2 fat

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

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