Sweet Potato Pound Cake

• 1 cup Whole Wheat Pastry Flour
• 1/2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Nutmeg
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Sea Salt
• 3/4 cups Nonfat Vanilla Yogurt
• 1/2 cups Brown Sugar
• 1/2 cups Sugar
• 1/2 teaspoons Vanilla
• 1 cup Cooked And Mashed Sweet Potatoes
• 2 whole Eggs
• 1/2 cups Pecans
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 2 teaspoons Vanilla Yogurt
• 1 teaspoon Vanilla

1. Preheat oven to 325u0b0F.
2. In a medium bowl, sift whole wheat flour, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
3. 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.
4. Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans on top.
5. 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.
6. For the glaze, stir together powdered sugar, yogurt, and vanilla until desired consistency is reached. Pour over cooled cake. Enjoy!
7. Recipe adapted from Country Living.

whole wheat pastry flour, allpurpose, baking powder, cinnamon, ground nutmeg, baking soda, salt, vanilla yogurt, brown sugar, sugar, vanilla, potatoes, eggs, pecans, powdered sugar, vanilla yogurt, vanilla

Taken from tastykitchen.com/recipes/desserts/sweet-potato-pound-cake/ (may not work)