Best Sweet Potato Roll Recipes

SWEET POTATO PIE CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a bowl, beat eggs on high speed for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add sweet potatoes; mix well. Combine flour and cinnamon; fold into sweet potato mixture. Spread into pan., Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. 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., 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.

SWEET POTATO ROLL CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jelly roll pan with cooking spray then line with parchment paper. Using a food safe marker, write the word "Grateful" directly in the center, widthwise, of the parchment. Flip the parchment over so that you can see the word, but it will be backwards.
• Make the cake: Process the sweet potato in a food processor until very smooth. Transfer to a small bowl and set aside.
• Whisk together the baking powder, cinnamon, cloves, nutmeg, 1 cup flour and 1/2 teaspoon salt in a medium bowl.
• Add the granulated sugar and eggs to a large bowl and beat with an electric mixer on medium-high until the eggs are very light and fluffy, about 5 minutes. Add the sweet potato, bourbon and lemon extract and mix to combine. Fold in the flour mixture with a rubber spatula until just combined.
• Remove 1/4 cup of the batter to a medium bowl and stir in the molasses, gel food coloring and the remaining 3 tablespoons flour until smooth. Transfer to a pastry bag fitted with a small round tip and trace "Grateful" on the parchment with the batter. Freeze the pan until the batter is hardened, about 10 minutes (alternatively, refrigerate for 20 minutes).
• Quickly spread the batter in the bowl over the traced word and bake until the cake springs back when touched and a toothpick inserted into the center comes out clean, 14 to 16 minutes.
• Lay a clean tea towel on a flat work surface and lightly dust with confectioners' sugar. Carefully flip the cake out onto a wire rack and remove the parchment. Flip the cake back over onto the towel so that the word is facing down. Starting at the short end, roll the cake up with the towel and let cool completely on a wire rack (still wrapped in the towel), about 1 hour.
• Meanwhile, make the frosting: Beat the cream cheese, butter and orange zest in a medium bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low, then slowly mix in the confectioners' sugar until smooth and combined. Add the bourbon just to combine.
• Whip the heavy cream in a separate medium bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold into the cream cheese mixture until just combined.
• Unroll the cake from the towel and, with the word-side down, spread the frosting over the top of the cake. Roll the cake back up, without the towel, and trim the ends so they are clean. Transfer the cake to a serving platter with the seam-side down. Decorate the platter with autumn sprinkles, if desired.

SWEET POTATO BLACK BEAN ROLL-UPS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until translucent, 10 to 15 minutes. Stir in peanut butter until melted, 2 to 3 minutes. Mash sweet potatoes into onion mixture; cook and stir until heated through and creamy, about 5 minutes. Fold in cilantro and black beans.
• Stack tortillas on a microwave-safe plate and cover with a paper towel; cook in microwave until just warmed, about 30 seconds. Spread sweet potato mixture onto each tortilla; fold each tortilla around the filling, creating an envelope shape. Top each with a dollop of sour cream. Cut each roll-up in half; serve with salsa.

BJ'S PUMPKIN OR SWEET POTATO ROLL

Steps:

• 1. Mix all ingredients together. Spray 11x17 sheet pan & line with wax paper. Make sure this pan will fit in your oven. (can use smaller pan but cake will be thicker). Spray wax paper. Pour batter into pan and bake at 375 degrees for 13-15 min. Make sure cake is completely done. Roll into Jelly roll style, with wax paper on it & refridgerate for 1 hour.
• 2. Filling: Mix 1 8oz cream cheese with 2T butter(softened) 1tsp. of vanilla & 1 cup powdered sugar. When cake has cooled, unroll cake. Remove old wax paper & place cake on clean wax paper & spread filling over cake. Roll jelly roll again & wrap in handy wrap & foil. Place back in refridgerator for at least 1 hour. Dust cake with pd sugar & slice. You can substitute sweet potatoes for pumpkin and have a Sweet Potato Roll. Enjoy!

SWEET POTATO ROLL

Steps:

• 1. Preheat oven to 375 degrees. Line a 15" x 10" sheet pan with parchment paper. Spray the parchment with cooking spray. On a second piece of parchment paper, evenly sprinkle 1/4 cup of powdered sugar and set aside. Combine flour, baking powder and baking soda in a small bowl and set aside. Place eggs in a mixer and mix on high for 3 minutes. Add sweet potatoes and mix until blended. Fold in the flour mixture 1/3 at a time and spread evenly on the parchment-lined sheet tray. Bake 13 to 15 minutes, making sure the top of the cake springs back when touched. Quickly loosen and turn the cake on to the parchment paper prepared with powdered sugar. Peel the paper away from the cake bottom with care. Starting at the narrow end of the cake, roll the cake and and powdered paper together, placing it seam side down. Let cool. To make the filling, beat cream cheese, powdered sugar,to taste, butter and vanilla until smooth. To assemble, unroll the cooled cake. Spread the filling evenly over the cake. Roll the filled cake and refrigerate for a few hours. Dust with powdered sugar.