1/2 c. butter
2-1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. grated orange rind
1/3 c. flaked coconut
1/2 c. coarsely chopped nuts
1 c. sugar
1 egg
3 egg whites
1 tsp. vanilla
2-15 oz. cans sweet potatoes drained and mashed
2-3 tbsp. orange juice
1 c. powdered sugar

Preheat oven to 350°F.

In mixing bowl, beat together butter and sugar until well blended. Add egg and egg whites, one at a time beating well after each. Mix in sweet potatoes and vanilla.

In another bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and orange rind. Gradually spoon flour mixture into creamed mixture, beating well after each addition. Stir in coconut and walnuts. Pour into 10 inch bundt pan coated with nonstick spray.

Bake 45-50 minutes or until tooth pick comes out clean. Cool in pan 10 minutes and invert onto serving plate and drizzle with glaze.