Sweet Potato Bundt Cake
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 (15-ounce) can sweet potatoes, drained
and mashed (about 2 cups) or 2 cups cooked, mashed fresh
sweet potatoes
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup chopped pecans
- 1/3 cup flaked sweetened coconut
-
- Confectioners’(powdered) sugar
Glaze (optional, see below)
- Preheat oven to 350*F.
- Beat together butter and sugar in mixing
bowl until blended. Add eggs one at a time, beating well after
each addition. Stir in sweet potatoes and vanilla.
- Combine flour, baking powder, baking soda,
cinnamon and nutmeg in another bowl.
- Gradually add flour mixture to creamed
mixture, beating well after each addition. Stir in pecans and
coconut.
- Spray 9-inch Bundt pan with nonstick cooking
spray. Pour in batter.
- Bake in 350*F oven 45 to 50 minutes or
until wooden pick inserted into center of cake comes out clean.
Cool in pan 10 minutes; invert cake onto serving platter. Dust
cake with confectioners’ sugar or drizzle with glaze, as
desired.
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.
Sweet Potato Bundt Cake Per serving: CAL
243 (36% from fat); FAT 10g; PROTEIN 4g; CARB 36g; CHOL 42mg;
SODIUM 185mg
Sweet Potato Bundt Cake with Optional Glaze
Per serving: CAL 273 (32% from fat); FAT 10g; PROTEIN 4g; CARB
44g; CHOL 42mg; SODIUM 186mg
Recipe courtesy of Louisiana Sweet Potato Commission. Created by
Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
