A moist pound cake made with whole wheat flour, no butter, and lots of yummy mashed sweet potatoes.
Preheat oven to 325ºF.
In a medium bowl, sift whole wheat flour, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
In a large bowl, using an electric mixer on medium, cream yogurt, brown sugar, sugar and vanilla, until light and fluffy. Blend in sweet potatoes, then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans on top.
Bake until it tests clean when a skewer is inserted into center, about 55 to 65 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Release cake from pan to cool completely.
For the glaze, stir together powdered sugar, yogurt, and vanilla until desired consistency is reached. Pour over cooled cake. Enjoy!
Recipe adapted from Country Living.
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I made this for my coworkers yesterday to use up some leftover pureed sweet potatoes and everyone loved it. It turned out incredibly moist and perfectly spiced! This is a keeper.
I only had 1/4 cup of fat-free vanilla greek yogurt, so I substituted 1/2 cup of low-fat sour cream. I also toasted the pecans and added them into the batter instead.
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by Beth Pierce in
Desserts
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