Sweet Potato Roll
The original recipe called for 15 ounce of can sweet potato casserole filling but I couldn't find it,so I just baked sweet potatoes,mashed them with sugar and nutmeg,add a bit of canned milk if needed to make them smooth.
This is an internet picture.
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- 1/4 c powdered sugar
- 3/4 c all purpose flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 3 large eggs
- 2 medium sweet potatoes,cooked,mashed,sweetened and seasoned with nutmeg
- 8 oz cream cheese,rm temperature
- 6 tablespoon butter,softened
- 1 tablespoon vanilla
- powdered sugar
1Preheat oven to 375 degrees. Line a 15” x 10” sheet pan with parchment paper. Spray the parchment with cooking spray.
On a second piece of parchment paper, evenly sprinkle 1/4 cup of powdered sugar and set aside.
Combine flour, baking powder and baking soda in a small bowl and set aside.
Place eggs in a mixer and mix on high for 3 minutes. Add sweet potatoes and mix until blended. Fold in the flour mixture 1/3 at a time and spread evenly on the parchment-lined sheet tray.
Bake 13 to 15 minutes, making sure the top of the cake springs back when touched. Quickly loosen and turn the cake on to the parchment paper prepared with powdered sugar. Peel the paper away from the cake bottom with care.
Starting at the narrow end of the cake, roll the cake and and powdered paper together, placing it seam side down. Let cool.
To make the filling, beat cream cheese, powdered sugar,to taste, butter and vanilla until smooth.
To assemble, unroll the cooled cake. Spread the filling evenly over the cake. Roll the filled cake and refrigerate for a few hours.
Dust with powdered sugar.