Sweet Potato-Cinnamon Bundt Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - Vegetable cooking spray
  • 2/3 cups - Packed light brown sugar
  • 1/2 cups - Granulated sugar
  • 1/2 cups - Butter, Softened
  • 2 - Egg whites
  • 1 - Egg
  • 1 cans - 15-oz. Sweet potatoes, Drained and mashed
  • 2 1/2 cups - All-purpose flour
  • 3 1/2 teaspoons - Ground cinnamon
  • 1 1/2 teaspoons - Baking powder
  • 1 teaspoons - Baking soda
  • 1 cups - Plain fat-free yogurt
  • 1 teaspoons - Vanilla
  • 1/2 cups - Chopped pecans
  • 1 cups - Powdered sugar
  • 2 tablespoons - Orange juice
  • 1 teaspoons - Lemon juice
  • - Lemon and/or orange wedges, optional
  • Directions:

    1. Heat oven to 350. Coat a 10-in fluted tube pan w/ cooking spray; set aside. In a large bowl, combine 1/3 C brown sugar, granulated sugar, butter, egg whites and egg. Beat w/ an electric mixer on medium-low to medium speed until light and fluffy. Add sweet potatoes and beat well. In a medium bowl, combine flour, 2 tsp cinnamon, baking powder and baking soda. Alternately add flour mixture and yogurt to sweet potato mixture, beginning and ending with flour mixture. Stir in vanilla.
    2. For topping, in a small bowl, combine pecans, remaining 1/3 C brown sugar and remaining 1 1/2 tsp cinnamon.
    3. Spread one-third of the batter in prepared pan. Sprinkle w/ half of the topping. Repeat layers, ending w/ final one-third of the batter. Bake until a toothpick inserted in cake comes out clean, 40 to 45 min. Cool in pan on a wire rack 10 min. Invert onto a serving plate.
    4. For glaze, in a small bowl, whisk together powdered sugar, orange juice and lemon juice. Drizzle glaze over warm cake. Garnish w/ lemon and/or orange wedges, if desired.

    Brief Description

    "The pecan swirl makes this moist sweet potato cake yummy."

    Main Ingredient:

    Sweet potatoes

    Category:  Cakes

    Cuisine:  American


    Ladies Home Journal

    Posted By:


    Posted On:

    January 17, 2013

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