Sweet Potato Cinnamon Orange Glaze Bundt Cake
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Ingredients
  • 1/2cup butter
  • 1/2cup sugar
  • 2/3cup light brown sugardivided
  • 1 egg
  • 2 egg whites
  • 1(15-ounce) can sweet potatodrained and mashed
  • 2 1/2cups all-purpose flour
  • 1 1/2teaspoons baking powder
  • 1teaspoon baking soda
  • 3 1/2teaspoons ground cinnamondivided
  • 1cup nonfat plain yogurt
  • 1teaspoon vanilla extract
  • 1/2cup chopped pecans
  • 1cup confectioners’ sugar
  • 2tablespoons orange juice
  • 1teaspoon lemon juice
Instructions
  1. Preheat oven 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 mix.

  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 and drizzle over warm cake.
Recipe Notes

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.