My Easy Holiday Dessert Recipes
I am always looking to add to my collection of easy holiday dessert recipes! And sweet potatoes are one of my favorite healthy Louisiana ingredients, rich in fiber, and Vitamins A, C and E. An all-star dessert would have to by my Sweet Potato Cinnamon Bundt Cake with Orange Glaze because of this story.
Testing Dessert Recipes For Cookbooks
I tested the recipe, and thought it was delicious, but decided I really didn’t have room for it in my trim&TERRIFIC Gulf Coast cookbook. I sliced some of the cake to take to my gym; immediately I had requests for the recipe! So, I told my mother about the story and she said to email her the recipe. My mother made it for some friends and her doctor – after tasting the cake, I was bombarded with recipe requests from whomever she gave a piece and I wasn’t even including the recipe in my book. Well, as you have probably figured out, I made room for the recipe in the cookbook and I am delighted to share it with you now.
Sweet Potato Cinnamon Bundt Cake with Orange Glaze from Holly Clegg’s trim&TERRIFIC Gulf Coast cookbook
Looking for easy holiday dessert recipes? The natural sweetness of sweet potatoes with a cinnamon streusel and citrus glaze creates one amazing cake. I was bombarded with requests for the recipe!
Makes 16-20 servings
1/2 cup butter
1/2 cup sugar
2/3 cup light brown sugar, divided
2 egg whites
1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup cooked, mashed fresh Louisiana yams
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
1. Preheat oven to 350ºF. 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 mi.
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 one-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.
Nutritional information per serving:
Calories 225, Calories from fat (%) 28, Fat (g) 7, Saturated Fat (g) 3, Cholesterol (mg) 23, Sodium (mg) 155, Carbohydrate (g) 37, Dietary Fiber (g) 2, Sugars (g) 20, Protein (g) 4, Diabetic Exchanges: 2 1/2 carbohydrate, 1 1/2 fat
Terrific Tidbit: When a recipe calls for canned sweet potatoes, fresh may also be used.
Check out more of my easy, healthy Louisiana recipes
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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