Best Sweet Potato Roll Cake Recipes

SWEET POTATO PIE CAKE ROLL

Sweet Potato Pie Cake Roll image

Smooth cream cheese filling is all rolled up in the cinnamony sweet potato flavor of this cake. This change-of-pace dessert looks stunning on a dessert table, and tastes just as amazing as it looks. -Bernice Taylor, Wilson, North Carolina

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 large eggs, room temperature
1 cup sugar
2/3 cup mashed cooked sweet potatoes
1 cup self-rising flour
1 teaspoon ground cinnamon
2 tablespoons confectioners' sugar
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/3 cup chopped pecans
Additional confectioners' sugar, optional

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.

Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 239mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

SWEET POTATO ROLL CAKE

Sweet Potato Roll Cake image

Pumpkin isn't the only orange vegetable to make a lot of appearances during the fall season. Sweet potato is just as vibrant and flavorful and can be used in many similar ways -- like in this sponge cake that has a bit of bourbon in the batter and cream cheese frosting. A true sponge cake is one with no added fat and gets its volume from whipping eggs until very thick. The sponginess of the cake allows for it to be rolled up while still warm to create a dessert that looks a little different from all the rest of them. In this recipe, some of the cake batter is thickened with flour to pipe the words "Grateful" on the outside, however, any design of choice can be made.

Provided by Lasheeda Perry

Categories dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 22

Ingredients

Nonstick cooking spray
1 large sweet potato (about 10 ounces), roasted and peeled (about 3/4 cup; see Cook's Note)
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
1 cup plus 3 tablespoons all-purpose flour
Kosher salt
1 1/4 cups granulated sugar
4 large eggs
2 tablespoons bourbon
1/2 teaspoon lemon extract
2 tablespoons molasses
1 to 2 drops black gel food coloring
Confectioners' sugar, for dusting
4 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
Zest of 1 orange (about 1 teaspoon)
1 cup confectioners' sugar
1 tablespoon bourbon
1/2 cup heavy cream
Autumn sprinkles, for decorating (optional)

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.