Ingredients

safflower oil and flour -- for coating pan , 1 cup pureed sweet potato -- cooked and peeled , 1/4 cup safflower oil or melted butter , 1 teaspoon vanilla extract , 4 eggs -- separated , 2/3 cup light honey , 1/4 teaspoon nutmeg , 1/2 cup whole-wheat pastry flour or , unbleached white flour , 1 tablespoon baking powder , 1 teaspoon baking soda , 3/4 cup ground walnuts , 1 pinch salt , grated rind of 1 orange , 1/4 cup maple syrup , walnut halves

Method

1. Preheat oven to 350 degrees F. Lightly oil and flour 2 1/2- to 3-quart bundt pan. , 2. In a food processor or blender, puree sweet potato, the 1/4 cup safflower oil, vanilla, egg yolks, and honey until smooth. Set aside. , 3. Sift together nutmeg, flour, baking powder, and baking soda. Stir in ground walnuts and salt. Combine with sweet potato mixture and stir briefly. Add orange rind. , 4. Beat egg whites until stiff peaks form. Carefully fold into batter and pour into prepared bundt pan. Bake until a knife tip inserted in center comes out clean (about 40 minutes). Let cool for 10 minutes, then unmold. , 5. In a small saucepan over high heat, boil maple syrup for 3 minutes. Pour over top of cooled cake. Decorate with walnut halves. , Makes 1 bundt cake.