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Sweet Potato Cake Roll

Smooth cream cheese filling is all rolled up in the cinnamony sweet potato flavor of a sponge cake. This tantalizing change-of-pace dessert makes an attractive conclusion to a holiday meal.

8-10 ServingsPrep: 25 min. Bake: 10 min. + chilling

Ingredients

2 eggs
1 cup sugar
2/3 cup mashed cooked sweet potatoes
1 cup self-rising flour
1 teaspoon ground cinnamon
2 tablespoons confectioners' sugar
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/3 cup chopped pecans
Additional confectioners' sugar, optional

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
and grease the paper; set aside. In a bowl, beat eggs on high speed
for 5 minutes. Gradually beat in sugar until thick and
lemon-colored. Add sweet potatoes; mix well. Combine flour and
cinnamon; fold into sweet potato mixture. Spread into pan.
Bake at 350° for 10-15 minutes or until cake springs back when
lightly touched. Cool for 5 minutes; invert cake onto a kitchen
towel dusted with confectioners' sugar. Gently peel off waxed paper.
Roll up cake in the towel jelly-roll style, starting with a short
side. Cool on a wire rack.
For filling, in a bowl, beat cream cheese, confectioners' sugar,

2 of 2

Sweet Potato Cake Roll (continued)

Directions (continued)

butter and vanilla until fluffy. Fold in nuts. Unroll cake; spread
filling evenly over cake to within 1/2 in. of edges. Roll up again.
Cover and refrigerate until serving. Dust with confectioners' sugar
if desired. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 326 calories, 13 g fat (6 g saturated fat), 71 mg cholesterol, 239 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.