The Deen Bros. Lighter Cinnamon Ripple Sweet Potato Cake

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The Deen Bros. Lighter Cinnamon Ripple Sweet Potato Cake

By Bobby and Jamie Deen

The Deen Bros. Lighter Cinnamon Ripple Sweet Potato Cake

288 Fewer Calories
13 g Less Fat

Ingredients:
1/2 cup finely chopped pecans
1/4 cup packed light brown sugar
3 teaspoons ground cinnamon
2 cups white whole wheat flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup low-fat buttermilk
2 large eggs
1 large egg white
1/3 cup canola oil
1 1/4 teaspoons vanilla extract
1 cup cooked mashed sweet potato (about 1 medium sweet potato)
Confectioners’ sugar for dusting

Directions:
Preheat the oven to 350°F. Spray a 10-inch bundt pan with cooking spray.

Combine the pecans, brown sugar, and 1 teaspoon cinnamon in a small bowl until blended; set aside.

Combine the flour, granulated sugar, the remaining 2 teaspoons cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Whisk together the buttermilk, eggs, egg white, oil, and vanilla in another medium bowl. Stir in the mashed sweet potato until well combined. Gradually stir the buttermilk mixture into the flour mixture just until incorporated. Scrape half of the batter into the prepared pan; sprinkle evenly with the pecan mixture. Spread the remaining batter evenly over the pecan mixture.

Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes. Cool in the pan on a rack, 10 minutes. Remove from the pan, and cool completely on the rack. Dust with confectioners’ sugar before serving.

Original recipe courtesy Paula Deen:  Cinnamon Ripple Sweet Potato Cake
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

Servings: 16
Prep Time: 20 minutes
Bake Time: 40 minutes
Difficulty: Easy

Per Serving: 197 Cal; 4 g Protein; 8 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 28 g Carb; 1 g Fiber; 14 g Sugar; 65 mg Calcium; 1 mg Iron; 128 mg Sodium; 32 mg Cholesterol

Original Nutrition Information:
Per Serving: 485 Cal; 5 g Protein; 21 g Tot Fat; 12 g Sat Fat; 7 g Mono Fat; 70 g Carb; 2 g Fiber; 48 g Sugar; 75 mg Calcium; 2 mg Iron; 297 mg Sodium; 91 mg Cholesterol

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Reader Comments:

54321

great recipe to try

By vee on January 06, 2013

54321

Like most people all over the world I love your show, your family and your blog. I often make your recipes because I to grew up in the south and eat great southern cooking. Everything on your site looks so yummy. I am a Southern Christian mom who also blogs. I would be HONORED if you would visit me sometime at www.recipesforourdailybread.com Please leave me any tips for making my blog better. Blessings to you, your sweet family, your t.v. show, and your great blog. Diane Roark

By Diane Roark on November 12, 2012

54321

been looking for the reciepe you did on tv. Michael favorite where you put candy in Phyllo crust and wrapped it. can not find it any where. Have all your cookbooks not in there.

By Carol Blanton on November 11, 2012

54321

I am looking for a bread pudding recipe but can not seem to find a good one can you help me out Paula ?

By marian rojas on November 06, 2012

54321

Paula: Your sweet potato bake is the best of the best, as all your recipes are. Hopefully soon, we will be at your restaurant. After the holidays, we will be in Florida and will then drive to Savannah. My one wish is to meet you.

By Char Holzapfel on November 03, 2012

54321

are you going to put out a cookbook of these lighter recipes?

By judy grantham on November 03, 2012

54321

I have been getting you magazine for several years now and really enjoy them very much. I have also given them as gifts for Christmas several years. I have not received mine for the month of November and December. I would like to find out what has happened to it. I always renew mine. Thanks.

By Pamela Hazel on November 02, 2012

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