| Servings |
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 potato drained and mashed
- 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
Ingredients
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Instructions
- Preheat oven 350ºF. Coat nonstick Bundt pan with nonstick cooking spray.
- In mixing bowl, beat together butter, sugar, 1/3 cup brown sugar, egg, egg whites until light and fluffy. Add sweet potatoes and mix.
- 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.
- In another bowl, combine pecans with remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.
- 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.
- Cool in pan 10 minutes. Invert onto serving plate. In small bowl, whisk together remaining ingredients and drizzle over warm cake.
Nutritional Info
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.
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