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Friday, December 20, 2013  
in Recipes

Sweet Potato Roll with Cream Cheese Icing

Wow your guests with this holiday sweet treat! One word: Delicious.

1 cup cake flour, sifted
2 tsp cinnamon
1/2 tsp baking soda
1/2 teaspoon salt
5 large eggs
1 egg white
3/4 cup sugar
1/4 cup loosely packed brown sugar
1 cup pureed sweet potato (bake a large sweet potato and cool it, pull the pulp out of the skin and force it through  fine mesh strainer)
1 or 2 cans of cream cheese frosting
spiced candied nuts

1. Set oven to 350F, grease a large cookie sheet, line it with parchment paper and grease the paper, set aside.

2. Mix all the dry ingredients and set aside

3. Use a mixer and beat eggs, whites and sugar until the mixture is pale yellow and thick

4. Add the sweet potato puree and mix gently to combine

5. Fold in the dry ingredients, pour the batter into the prepared pan and spread evenly

6. Cook for 15 minutes, cake should be firm and springy, run knife around edge of the paper to loosen

7. Lay out a sheet of parchment paper and dust with powdered sugar

8. Turn out the cake from the pan onto the sugared paper and allow to cool 5-10 minutes

9. Roll the cake in the sugared paper and cool fully, 1-2 hours

10. Gently unroll the cake, use a pizza cutter to clean up the edges if desired

11. Ice the cake from side to side and leave and inch clean on either end, re-roll the same way as before with out the paper

12. Wrap in plastic and cool for 2 hours, will hold for 2 days, prior to serving, ice the exterior and add the sugared nuts

sweet potato cream cheese roll recipe

Adapted from a recipe in Cook’s Country

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