Upside-Down Pineapple Yam Cake recipe

4 tablespoons margarine or butter, melted
1 cup packed light brown sugar
2 cups sliced pineapple rounds, reserve juice
8 maraschino cherries, cut in half
2 tablespoons flaked coconut
1/4 cup walnut halves
1 (18.25 ounce) package yellow cake mix
1 teaspoon ground cinnamon
1 (15 ounce) can sweet potatoes, drained and mashed or
    1 medium fresh sweet potato
3 tablespoons canola oil
2 large eggs
2 large egg whites
1 1/4 cups pineapple juice plus water to equal amount

Place sweet potatoes* and water in microwave-safe dish, covered, and microwave for about 3 to 4 minutes until done. Drain and mash.

Heat oven to 350 degrees F.

Pour margarine into the bottom of a 13 x 9 x 2-inch pan and sprinkle with brown sugar evenly over the margarine. Arrange the pineapple and cherry halves (cut side up) on top the brown sugar. Sprinkle with coconut and walnuts.

In a mixing bowl, mix together the cake mix, cinnamon, sweet potatoes, oil, eggs, egg whites, and water. Carefully spoon the batter into the pan, as not to disturb the fruit.

Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Invert onto a serving platter and allow it to cool before serving.

Makes 24 squares.

* Canned sweet potatoes are precooked.

Per serving: cal 188 (24% from fat); fat 5g; protein 2g; carb 34g; chol 18mg; sodium 170mg

Recipe and photograph provided courtesy of Louisiana Sweet Potato Commission. Used with permission.