Sweet Potato Pie Cake Roll
This change-of-pace dessert makes an attractive conclusion to a holiday meal. The light cake goes so nicely with the sweet cream cheese filling.
Prep: 25 min. • Bake: 10 min. + chilling Makes: 10 servings
2 large eggs, room temperature 1 cup sugar 2/3 cup mashed cooked sweet potatoes
1 cup self-rising flour
1 tsp. ground cinnamon
2 Tbsp. confectioners’ sugar
CREAM CHEESE FILLING
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioners’ sugar 1 Tbsp. butter, melted
1 tsp. vanilla extract
1/3 cup chopped pecans
Additional confectioners’ sugar, optional
1. Line a greased 15x10x1-in. baking pan with waxed paper; grease paper. Beat eggs on high speed 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add sweet potatoes; mix well. Combine the flour and cinnamon; fold into sweet potato mixture. Spread into pan.
2. Bake at 350° until cake springs back when lightly touched, 10-15 minutes. Cool for 5 minutes; invert cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack.
3. For filling, in a bowl, beat cream cheese, confectioners’ sugar, butter and vanilla until fluffy. Fold in nuts. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again, without towel. Cover and refrigerate until serving. Dust with confectioners’ sugar if desired.
1 slice: 326 cal., 13g fat (6g sat. fat), 71mg chol., 239mg sod., 49g carb. (35g sugars, 1g fiber), 5g pro.
Test Kitchen tip: As a substitute for 1 cup of self-rising flour, place 1½ tsp. baking powder and ½ tsp. salt in a measuring cup. Add enough all-purpose flour to measure 1 cup.