- 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
- 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
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.
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