Sweet Potato Cake Roll
Divas Can Cook
sweet potato puree
I used baby food
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 1 1/2 inch slices
You can substitute sweet potato with pumpkin if desired.
Slice after the roll has been refrigerated. Much easier : )