No one will know this deliciously moistsweet potato spice cake is low-fat…unless you tell them.
Recipe: Sweet Potato BundtCake
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 2cups) 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
Optional Glaze: In small bowl, mix together1 cup confectioners(powdered) sugar, 2 tablespoons milkand 1/2 teaspoon almond extract. Drizzle over cooled cake.
Makes 16 servings.
Nutritional Information Per Serving (withoutglaze): 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 LouisianaSweet Potato Commission. Created by Louisiana Sweet Potato Commissionspokesperson, Holly Clegg.
MOMMA'S HOMEMADE SWEET POTATOE POUND CAKE 5 16 12.mp4If the Sweet Potato BundtCake recipe was useful and interesting, you can share it with your friends or leave a comment.