Sweet Potato Pound Cake

Ingredients

• Olive oil

  Salad or cooking

  100g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  120g

• Dates, deglet noor

  400g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  250g

• Sweet potato

  Cooked, boiled, without skin

  2 cup, mashed or 656g

• Vanilla extract

  1 tsp or 4g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Wheat flour

  Whole-grain

  3 cup or 360g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  150g

• Orange zest

  6 tsp or 12g

• Sweetener, herbal extract powder from Stevia leaf

  2g

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
2. In a blender, blend sweet potato, dates and olive oil. Add milk, yogurt and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture.
3. Pour Batter Into Pan. Bake At 350 Degrees F (175 Degrees C) For About 60-70 Minutes, Or Until A Wooden Toothpick Inserted Into Cake Comes Out Clean. Cool Cake For 20 Minutes In The Pan, Then Invert Onto Serving Plate.
4. To make the glaze: in a small bowl, combine yogurt, orange zest and stevia.

Similar Foods

• Sweet Potato and Chickpea Cakes
• Crispy Potato Cake
• Candied Sweet Potatoes
• Sweet Potato Burritos
• Sweet Potato Curry
• Sweet Potato Pudding