Sweet Potato Roll
Moist, light sweet potato roll generously filled with whipped cream/cream cheese filling.
Ingredients
- 1/4 cup powdered sugar to sprinkle on tea towel
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup sweet potato or pumpkin
- 1 cup chopped walnuts optional
- 4 oz cream cheese softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 375°F. Line a 10x15" jelly roll pan with parchment paper and grease well. Set aside. Fold a cotton tea towel into a rectangle slightly larger than prepared pan. Lay on a flat surface and dust the top liberally with powdered sugar.
- In a large bowl whisk eggs and granulated sugar together until thick. Beat in sweet potato and whisk to incorporate.
- Sift flour, baking powder, baking soda, cinnamon, cloves and salt together then add to egg mixture. Stir just until combined.
- Pour batter into prepared pan. Sprinkle evenly with chopped nuts, if using.
- Bake in preheated oven for 13-15 minutes or until center of cake springs back when lightly touched. Remove from oven and immediately invert cake onto a prepped towel. Peel off the parchment paper and roll up the cake and towel together starting with the shorter side of the cake.
- Let cool on a wire rack then transfer to the fridge to cool completely.
- Beat cream cheese, powdered sugar and vanilla together until smooth and airy.
- In a separate bowl whip cream on high speed until stiff peaks form. Transfer whipped cream to cream cheese mixture and g-e-n-t-l-y fold together just until combined.
- Carefully unroll cake and spread the filling evenly over entire cake. Re-roll just the cake and filling peeling away from the towel as you go. Wrap in plastic wrap and chill in fridge for several hours or overnight until completely chilled.
- Cut into 10 1-inch slices and serve cold or slightly cooler than room temperature.