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Sweet Potato Cake Roll

 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 King Arthur Unbleached 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.
Nutritional 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.