Sweet Potato Cinnamon Bundt Cake with Orange Glaze

Ingredients

•   Nonstick cooking spray
• 1/2  cupbutter, softened
• 1/2  cupgranulated sugar
• 2/3  cupbrown sugar, divided
• 1  egg
• 2  egg whites
• 1  15-ounce cansweet potatoes, drained and mashed
• 2 1/2  cupsall-purpose flour
• 1 1/2  teaspoonsbaking powder
• 1  teaspoonbaking soda
• 3 1/2  teaspoonsground cinnamon, divided
• 1  cupplain nonfat yogurt
• 1  teaspoonvanilla
• 1/2  cupchopped pecans
• 1  cuppowdered sugar
• 2  tablespoonsorange juice
• 1  teaspoonlemon juice
•   Lemon or orange wedges (optional)

Directions

Preheat oven to 350° F. Spray a 10-inch fluted tube pan with nonstick cooking spray; set aside

In a large bowl, beat together butter, granulated sugar, 1/3 cup brown sugar, egg, and egg whites until light and fluffy. Add sweet potatoes and mix well. In a medium bowl, combine flour, baking powder, baking soda, and 2 teaspoons cinnamon. Gradually add flour mixture to sweet potato mixture alternating with yogurt, beginning and ending with flour mixture. Add vanilla.

In a small bowl, combine pecans with remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.

Spread 1/3 of the batter into prepared pan. Sprinkle with half the pecan topping. Repeat layers ending with final 1/3 of the batter. Bake for 40 to 45 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Invert onto serving plate.

In a small bowl, whisk together powdered sugar, orange juice, and lemon juice. Drizzle over warm cake. Garnish with lemon or orange wedges, if desired.