No one will know this deliciously moist
sweet potato spice cake is low-fat...unless you tell them.
Sweet Potato Bundt
Cake
- 1/2 cup granulated sugar
1/2 cup '1/3 less fat' margarine
3 large egg whites
1 large egg
2 (15-ounce) cans sweet potatoes, drained and mashed (about 2
cups) or 2 cups cooked, mashed fresh sweet potatoes
2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon vanilla
2 tablespoons flaked coconut
- Preheat oven to 350°F (175°C).
- In large bowl, beat together sugar and
margarine until blended. Add egg whites and egg, one at a time,
beating well after each addition. Mix in sweet potatoes.
- In another bowl, mix together flour, cinnamon,
nutmeg, baking powder and baking soda. Gradually add flour mixture
to first mixture, beating well after each addition. Add vanilla.
- Pour half of batter into a 10-bundt pan
coated with nonstick cooking spray and dusted with flour. Sprinkle
coconut over batter. Cover with remaining batter.
- Bake for 50 minutes to 1 hour or until
a wooden toothpick inserted in center of cake comes out clean.
- Cool in pan on wire rack for 10 minutes;
invert to serving platter.
Optional Glaze: In small bowl, mix together
1 cup confectioners’(powdered) sugar, 2 tablespoons milk
and 1/2 teaspoon almond extract. Drizzle over cooled cake.
Makes 16 servings.
Nutritional Information Per Serving (without
glaze): CAL 194.9 (16% from fat); FAT 3.717g; PROTEIN 3.211g;
CARB 37.81g; CHOL 13.25mg; SODIUM 209.2mg
Recipe and photograph courtesy
of Louisiana Sweet Potato Commission.
Created by Louisiana Sweet Potato Commission spokesperson, Holly
Clegg.
