Sweet Potato Pie Cake Roll
Sweet Potato Pie Cake Roll

Sweet Potato Pie Cake Roll

Smooth cream cheese filling is all rolled up in the cinnamony sweet potato flavor of this cake. This change-of-pace dessert looks amazing on a dessert table, and tastes just as delicious as your traditional holiday pies!

Recipe by Chef Nate
0 from 0 votes
Course: Dessert


Prep time


Cook time




  • 2 large eggs, room temperature

  • 1 cup sugar

  • 2/3 cup Crazy Fresh Sweet Potato Chunks, mashed

  • 1 cup self-rising flour

  • 1 teaspoon cinnamon

  • 2 tablespoons powdered sugar

  • 1 package cream cheese, softened 8oz.

  • 1 cup powdered sugar

  • 1 tablespoon butter, melted

  • 1 teaspoon vanilla extract

  • 1/3 cup chopped pecans


  • Line a greased 15x10x1″ baking pan with waxed paper, and grease the paper.
  • In a large bowl, beat eggs on high for 5 minutes. Beat in sugar. Add mashed sweet potatoes, and mix well.
  • Combine flour and cinnamon, and fold into mixture. Spread onto pan.
  • Bake at 350º for 10-15 minutes. Cool for 5 minutes.
  • Invert cake onto a kitchen bowl dusted in powdered sugar. Peel off paper, and roll into jelly-roll style.
  • Mix all filling ingredients together. Spread evenly over cake, and roll up again.
Sweet Potato Pie Cake Roll

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