DES Sweet Potato Cinnamon Bundt Cake with Orange Glaze

Sweet Potato Cinnamon Bundt Cake with Orange Glaze

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 and 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

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.

Credits: Holly Clegg.

Serving Size: 16-20 servings