Sweet Potato Cake Roll With Cream Cheese Filling

Sweet Potato Cake Roll

Diana Rattray

  • Total: 28 mins
  • Prep: 15 mins
  • Cook: 13 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
391 Calories
20g Fat
48g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 391
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 58%
Cholesterol 132mg 44%
Sodium 341mg 15%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 6%
Protein 6g
Calcium 78mg 6%
*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.

Ingredients

  • For the Cake:
  • 3/4 cup all-purpose flour (3 1/2 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon (ground)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup sugar (granulated)
  • 3/4 cup sweet potatoes (cooked and mashed, cooled to room temperature)
  • 1 teaspoon vanilla
  • For the Filling:
  • 8 ounces cream cheese (room temperature)
  • 1 1/2 cups powdered sugar (sifted)
  • 6 tablespoons butter
  • 1 teaspoon vanilla
  • Optional: 2/3 cup toasted coconut*
  • For Finishing the Cake:
  • 1/4 cup powdered sugar (for sprinkling)

Steps to Make It

Note: while there are multiple steps to this recipe, this cake recipe is broken down into workable categories to help you better plan for preparation and cooking.

Make the Cake

  1. Gather the ingredients.

  2. Butter and flour a 15-by-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 powdered 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 powdered 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 powdered 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 powdered sugar.

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

Tip

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 3 months.

Variation

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.