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!
Course: Dessert
Servings
10
servingsPrep time
25
minutesCook time
10
minutesIngredients
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
Directions
- 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.
