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Sweet Potato Cake Roll

User Rating 5 Star Rating (1 Review)

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Sweet Potato Cake Roll

Sweet Potato Cake Roll

Diana Rattray
This sweet potato roll is easier than it looks, and it makes an elegant holiday dessert. One 1-pound can of sweet potatoes will make about 3/4 cup mashed, or mash fresh sweet potatoes. Keep several slices of this cake wrapped frozen; what a nice surprise for guests who drop in for a visit!

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup mashed sweet potatoes
  • 1 teaspoon vanilla
  • .
  • Filling
  • 8 ounces cream cheese, room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 6 tablespoons butter
  • 1 teaspoon vanilla
  • 2/3 cup toasted coconut, optional*
  • .
  • powdered sugar, for sprinkling

Preparation:

Butter and flour a 15x10-inch jelly roll pan or spray thoroughly with baking spray with flour. Heat oven to 375° F.

Lay a cotton kitchen towel out on the counter and sprinkle generously with powdered sugar.

In a bowl, combine the flour, baking powder, soda, spices, and salt; set aside. In a mixing bowl, beat eggs with sugar until thick and lemon-colored. Beat in mashed sweet potatoes and vanilla. Stir in the flour mixture until well blended. Spread the batter in the prepared pan. Bake for 11 to 14 minutes (dark pans will take less time), or until the top of the cake springs back when lightly touched with a finger. Immediately loosen the cake from the sides of the pan and turn onto the towel sprinkled with powdered sugar. Roll up the cake and towel together, starting with the narrow end. Cool the rolled cake on a rack.

Beat cream cheese with the powdered sugar, butter, and vanilla until light and smooth. Stir in toasted coconut, if using. Chill for 10 to 15 minutes to firm the filling slightly.

Unroll the cooled cake and spread with the cream cheese mixture. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly chilled, about 1 to 2 hours. To serve, unwrap the cake and sprinkle with more powdered sugar. This freezes well.
Serves 8 to 10.

*To toast coconut, spread the coconut out in a single layer on an ungreased baking sheet. Bake at 350° F for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; set aside.

More Sweet Potato Dessert Recipes and Related
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Sweet Potato Cake, Bread Machine
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User Reviews

Reviews for this section have been closed.

 5 out of 5
Do away with the coconut... USE PECANS, Member teresad_smith

I love this recipe... We have used this recipe for years... and everyone ask for more each year.... I literally must bring this to every big family gathering.... Anyhows, I use 1 cup of chopped pecans instead of coccanut....The pecans are to be mixed into the cream cheese mix only after letting mixing the other ingredients.... Then YUMS!!!!

1 out of 1 people found this helpful.

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