Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Coat a 10-inch fluted tube (Bundt) pan with 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 the flour mixture to the sweet potato mixture, alternating with yogurt, beginning and ending with flour mixture. Add vanilla.
In a small bowl, combine pecans with the remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.
Spread 1/3 of the batter into the prepared pan. Sprinkle with half the pecan topping. Repeat layers, ending with the final third of the batter. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto a serving plate.
In a small bowl, whisk together confectioners’ sugar, orange juice and lemon juice. Drizzle over the warm cake. Garnish with lemon or orange wedges, if desired.