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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Smooth cream cheese filling is all rolled up in the cinnamony sweet potato flavor of a sponge cake. This tantalizing change-of-pace dessert makes an attractive conclusion to a holiday meal. Ingredients:
2 eggs |
1 cup sugar |
2/3 cup mashed cooked sweet potatoes |
1 cup king arthur unbleached self-rising flour |
1 teaspoon ground cinnamon |
2 tablespoons confectioners' sugar |
cream cheese filling: |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1 tablespoon butter, melted |
1 teaspoon vanilla extract |
1/3 cup chopped pecans |
additional confectioners' sugar, optional |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a bowl, beat eggs on high speed for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add sweet potatoes; mix well. Combine flour and cinnamon; fold into sweet potato mixture. Spread into pan.
2. Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes; invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack.
3. For filling, in a bowl, beat cream cheese, confectioners' sugar, butter and vanilla until fluffy. Fold in nuts. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate until serving. Dust with confectioners' sugar if desired. Yield: 8-10 servings.
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