Directions:
- Preheat oven to 350°.
- Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes (about 1 1/2 cans); beat well. Reserve remaining sweet potatoes for another use.
- Combine flour and next 5 ingredients (flour through salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.
- Pour batter into a 10-inch tube pan coated with cooking spray. Sprinkle coconut and pecans over batter. Bake at 350° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.
- Note: Substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.86 Kcal (711 kJ) | ||
| Calories from fat | 67.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 12% | |
|---|---|---|---|
| Cholesterol | 63.44mg | 21% | |
| Sodium | 243.03mg | 10% | |
| Potassium | 141.1mg | 3% | |
| Total Carbs | 19.4g | 6% | |
| Sugars | 17.45g | 70% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 6.52g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 428.84 Kcal (1795 kJ) | ||
| Calories from fat | 170.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.97g | 12% | |
|---|---|---|---|
| Cholesterol | 160.16mg | 21% | |
| Sodium | 613.58mg | 10% | |
| Potassium | 356.22mg | 3% | |
| Total Carbs | 48.98g | 6% | |
| Sugars | 44.05g | 70% | |
| Dietary Fiber | 1.22g | 2% | |
| Protein | 16.45g | 13% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 1.2mg | 3% | |
| Calcium | 139.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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