“This is an unusual cake; good for those times when you don't want something too rich or sweet. It can be made ahead and frozen up to 2 months. Just wait until the cake is cool and wrap it tightly in 2 layers of heavy-duty aluminum foil. When ready to use, just take the cake out of the freezer at least 4 hours before serving and let it thaw -- unwrapped -- at room temperature. (Cooking time does not include the 2 hours for cooling the cake.)”
1hr 35mins

Ingredients Nutrition


  1. Heat oven to 350 degrees. Grease and flour a 12-cup bundt cake pan or an angel food/tube cake pan (10 x 4 inches).
  2. Stir together flour, sugar, baking soda, baking powder and salt in medium bowl; set aside.
  3. Beat sweet potatoes, sour cream, yogurt, butter, vanilla and egg yolks in large bowl on medium speed until blended. Beat in flour mixture; beat 2 minutes. Stir in pecans. Spoon into pan.
  4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely. Sprinkle with powdered sugar if desired.

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