Sweet Potato Cake Roll With Cream Cheese Filling
A sweet potato roll filled with creamy cheese and optional toasted coconut offers an elegant, freezer-friendly dessert.
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Instructions
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Preheat the oven to 375°F and prepare a 15x10-inch jelly roll pan by buttering and flouring it.
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Lay a cotton towel on the counter and sprinkle generously with confectioners' sugar.
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Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
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Beat eggs and sugar until thick and lemon-colored; mix in mashed sweet potatoes and vanilla, then stir in the dry flour mixture until blended.
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Spread the batter in the prepared pan and bake for 11-14 minutes, or until the top springs back when lightly touched.
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Immediately loosen the cake, invert it onto the sugared towel, then roll up the cake and towel together from the narrow end. Cool completely on a rack.
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For the filling, beat cream cheese, confectioners' sugar, butter, and vanilla until smooth; stir in toasted coconut if using. Chill for 10-15 minutes.
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Unroll the cooled cake, spread with the chilled filling, reroll, and wrap in plastic. Refrigerate for 1-2 hours until thoroughly chilled.
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To serve, unwrap the cake, sprinkle with more confectioners' sugar, and cut into 8-10 slices.