Sweet Potato Yogurt Bundt Cake- National Bundt

Today is National Bundt day and I've been enjoying this past month reading The Food Librarian and her 30 day of  30 bundt recipes. I was inspired to develop my own recipe with some left over sweet potatoes that I had. I really liked the results because I like moist cakes and this cake is more like a pudding than a cake. I also liked the results because I can't get my son to eat sweet potatoes but he ate this cake. It doesn't really count as healthy when there is so much sugar involved. But, alas, better eat sugar with sweet potatoes than just sugar, right?!

Sweet Potato Yogurt Bundt Cake

• 1 1/2 sticks unsalted butter
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 1/4 cups sweet potato
  
• 3/4 cup yogurt
• 1 teaspoon vanilla
• 1 1/4 cups granulated sugar
• 3 large eggs

1. put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
2. Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together sweet potatoes, 3/4 cup yogurt, and vanilla in another bowl.
3. Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
4. Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more. 
5. Drizzle with your favorite frosting.