Sweet Potato Cake Roll With Cream Cheese Filling

Sweet Potato Cake Roll

Diana Rattray

Prep: 15 mins
Cook: 13 mins
Total: 28 mins
Servings: 8 to 10 servings
Yield: 1 cake roll
Nutrition Facts (per serving)
360 Calories
17g Fat
47g Carbs
5g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 360
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 51%
Cholesterol 100mg 33%
Sodium 302mg 13%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 2%
Total Sugars 37g
Protein 5g
Vitamin C 1mg 7%
Calcium 59mg 5%
Iron 1mg 5%
Potassium 102mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sweet potato roll makes an elegant holiday dessert and it is easier than it looks. One 1-pound can of sweet potatoes will make about 3/4 cup mashed, or you can cook and mash fresh sweet potatoes.

Keep several slices of this cake wrapped frozen; what a nice surprise for guests who drop in for a visit. You can simply defrost the cake slices and enjoy it.


For the Cake:

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 3 large eggs

  • 3/4 cup granulated sugar

  • 3/4 cup mashed sweet potatoes, cooled to room temperature

  • 1 teaspoon pure vanilla extract

For the Filling:

  • 8 ounces cream cheese, room temperature

  • 1 1/2 cups confectioners' sugar, sifted

  • 6 tablespoons (3 ounces) unsalted butter

  • 1 teaspoon pure vanilla extract

  • 2/3 cup coconut, toasted, optional

For Finishing the Cake:

  • 1/4 cup confectioners' sugar, for sprinkling

Steps to Make It

Make the Cake

  1. Gather the ingredients.

  2. Butter and flour a 15 x 10-inch jelly roll pan or spray thoroughly with baking spray with flour. Heat the oven to 375 F.

  3. Lay a cotton kitchen towel out on the counter and sprinkle generously with confectioners' sugar.

  4. In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.

  5. In a mixing bowl, beat eggs with sugar until they are thick and lemon-colored. Beat in the mashed sweet potatoes and vanilla. Stir in the flour mixture until well blended.

  6. 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.

  7. Immediately loosen the cake from the sides of the pan and turn it onto the towel sprinkled with confectioners' sugar.

  8. Roll up the cake and towel together, starting with the narrow end.

  9. Cool the rolled cake on a rack.

Make the Filling

  1. Gather the ingredients.

  2. Beat cream cheese with the confectioners' sugar, butter, and vanilla until light and smooth. Stir in the toasted coconut, if using.

  3. Chill for 10 to 15 minutes to firm the filling slightly.

Roll the Cake

  1. Unroll the cooled cake and spread with the cream cheese mixture.

  2. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly chilled, about 1 to 2 hours.

  3. When ready to serve, unwrap the cake and sprinkle it with more confectioners' sugar.

  4. Cut the cake into 8 to 10 slices. Serve and enjoy!


Keep any leftover cake refrigerated. The roll also freezes well. Wrap the whole cake or individual slices in plastic wrap and then put it in a heavy-duty freezer bag. Freeze for up to three months.


To toast coconut to add to the filling, 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 to use in the recipe.