- You can substitute sweet potato with pumpkin if desired.
- Slice after the roll has been refrigerated. Much easier : )
NOTE**** This blog post contains ONLY the recipe and not the video. I thought maybe someone would want to make it for Thanksgiving so I wanted to get it up in a hurry. I’ll have the video up next week. You can try it for Christmas if you prefer to watch me make it first.
I’m just now getting into the whole cake roll thing. I’ve always thought they looked nice but never really cared to make them. They looked like more work than they were probably worth and I didn’t think I would like the texture. Boy was I wrong! Dead wrong!
Matter of fact, I am officially obsesed with cake rolls so don’t be surprise if they start popping up everywhere on my blog. I’ve already tried pumpkin cake rolls and sweet potato cake rolls. Now I have german chocolate and strawberry vanilla on my to-do list. But today we are doing a sweet potato cake roll!!
If you’ve never made a cake roll before then I bet you’ll be surprise at just how easy they are to make. Sure wish I would have tried them sooner.
Even if you normally don’t like sweet potato stuff I bet you will love this sweet potato cake roll. It taste more like a spice or carrot cake to me. It’s so deliciously moist yet firm, how does that happen? I’ve read about cake rolls splitting and falling apart but I’ve not had that happen to me yet. Even when I sliced into it before letting the filling set.
This sweet potato cake roll recipe produces a really moist sheet of cake. The pecans adds such a lovely touch and the cream cheese filling is heavenly.
How To Get The Best Cake Roll
Pan Sizes Matter: I used a 10 x 15 inch baking pan in the video and it produced a fluffy cake roll which made it kinda harder to roll. I made another one in a 12 X 16 inch pan and it produced a moist, dense cake roll which was flatter but much easier to roll and didn’t stick to the cloth at all. Both were AMAZINGLY good so I guess choose how you like your finished texture to be like. Moist and dense or moist and fluffy.
Roll Immediately: As soon as the cake comes out of the oven, get those oven mitts on because you’ll want to get it out of the pan and start rolling while it’s hot. If you let it cool down, it will be more likely to tear while rolling. A hot cake rolls much easier.
Choose A Good Cloth: Be sure to use a clean, flat-weave kitchen towel that doesn’t have any texture on it. Those fluffy kitchen towels will ruin your cake roll.
Watch me make the sweet potato cake roll from start to finish!
- ⅔ cup sweet potato puree (I used baby food)
- 3 eggs, room temperature
- ¾ cup white sugar
- ¼ cup brown sugar, packed
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon all-spice
- ¼ teaspoon nutmeg
- ¼ cup pecan pieces, optional
- 8 oz cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350
- In a large bowl, add sweet potato puree and eggs.
- Mix for 5 minutes on high.
- Mix in white sugar and brown sugar until combined.
- Mix flour, baking powder, salt, cinnamon, all spice, and nutmeg until well combined.
- Line a 10 X 15 or 12 X 16 inch baking sheet with parchment paper. (see baking pan size tips in post)
- Grease the parchment paper generously with shortening.
- Pour the batter into the pan and gently spread out into an even layer.
- Sprinkle on nuts if using.
- Bake for 12 to 15 minutes, or until the middle is set. Watch carefully.
- Dust a kitchen towel with powdered sugar.
- Place kitchen towel over the hot cake and then place a cutting board over the towel.
- With oven mits on, holding both the cutting board and pan, flip the cake over.
- Remove the parchment paper. Your cake should now be lying on the kitchen towel.
- Starting at the short end, carefully begin rolling the cake up like a jelly roll or spa towel : ). Keep it tight.
- When the cake is rolled up, let it sit until cooled. The steam will make the cake moist and help it to keep it’s shape.
- While the cake is cooling make the frosting.
- Cream together cream cheese and butter.
- Mix in powdered sugar and vanilla.
- Gently unroll the cooled cake and spread on the frosting.
- Roll the cake back up (without the towel this time) It should roll back up easily. If the towel start to stick, carefully pull it away from the cake as you roll.
- Wrap the finished roll in plastic wrap and refrigerate for 1 hour or until filling has set.
- Dust with powdered sugar and slice into 1½ inch slices