Sweet Potato Cinnamon Bundt Cake With Orange Glaze

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Better Homes And Gardens Heart Healthy Living.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

•  nonstick cooking spray
• 1⁄2 cup butter, softened
• 1⁄2 cup granulated sugar
• 2⁄3 cup brown sugar, divided
• 1  egg
• 2  egg whites
• 15  ounces sweet potatoes, drained and mashed
• 2 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 3 1⁄2 teaspoons ground cinnamon, divided
• 1  cup plain nonfat yogurt
• 1  teaspoon vanilla
• 1⁄2 cup  chopped pecans
• 1  cup powdered sugar
• 2  tablespoons  orange juice
• 1  teaspoon lemon juice
•  lemons (optional) or   orange wedge (optional)

Directions

1. Preheat oven to 350°F; spray a 10-inch fluted tube pan with nonstick cooking spray; set aside.
2. In a large bowl, beat together butter, granulated sugar, 1/3 cup brown sugar, egg, and egg whites until light and fluffy. Add sweet potatoes and mix well. In a medium bowl, combine flour, baking powder, baking soda, and 2 teaspoons cinnamon. Gradually add flour mixture to sweet potato mixture alternating with yogurt, beginning and ending with flour mixture. Add vanilla.
3. In a small bowl, combine pecans with remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.
4. Spread 1/3 of the batter into prepared pan. Sprinkle with half the pecan topping. Repeat layers, ending with final 1/3 of the batter. Bake for 40-45 minutes or until a toothpick, inserted, comes out clean. Cool in pan for 10 minutes. Invert onto serving plate.
5. In a small bowl, whisk together powdered sugar, orange juice, and lemon juice. Drizzle over warm cake. Garnish with lemon or orange wedges, if desired.