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The orange glaze over the spicy moist cake will make this a sensational choice for dessert.

Sweet Potato Pound Cake

1/2 cup margarine or butter

1 cup granulated sugar

1 large egg

3 large egg whites

2 (15-ounce) cans sweet potatoes (yams), drained and mashed or 2 cups fresh sweet potatoes, cooked and mashed

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon grated orange rind

1/3 cup flaked sweetened coconut

1/2 cup coarsely chopped walnuts, optional

2 to 3 tablespoons orange juice

1 cup confectioners' (powdered) sugar

1. Preheat oven to 350*F.
2. In mixing bowl, beat together margarine and sugar until blended. Add egg and egg whites, one at a time, beating well after each addition. Mix in sweet potatoes and vanilla.
3. In another bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and orange rind.
4. Gradually add flour mixture to creamed mixture, beating well after each additions. Stir in coconut and walnuts.
5. Pour batter into a 10-inch Bundt pan coated with nonstick cooking spray.
6. Bake 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan for 10 minutes; invert onto a serving plate.
7. In small bowl, mix together orange juice and confectioners' sugar. Spoon glaze over cake.

Makes 16 servings.

Per serving: CAL 265 (30% from fat); FAT 9g; PROTEIN 4.7g; CARB 42.3g; CHOL 13mg; SODIUM 175mg

Recipe courtesy of Louisiana Sweet Potato Commission. Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.