Happy new year everyone. Hope you had a wonderful year and ready for another terrific year.
Starting from ThanksGiving till the end of the year average American gains about 3 pounds and I know exactly where my 3 pounds came from :) . One of my co workers got this amazing Pumpkin roll to the office...and it was heaven in my hands ...aaaahhhhh...holy music :)
Since I did not want to make pumpkin roll I made sweet potato roll and it was equally divine and I reduced the amount of fat and sugar as the sweet potato is naturally a little bit sweeter than pumpkin
Sweet Potato Roll (Sweet potato cake rolled with cream cheese filling)
Ingredients:
Starting from ThanksGiving till the end of the year average American gains about 3 pounds and I know exactly where my 3 pounds came from :) . One of my co workers got this amazing Pumpkin roll to the office...and it was heaven in my hands ...aaaahhhhh...holy music :)
Since I did not want to make pumpkin roll I made sweet potato roll and it was equally divine and I reduced the amount of fat and sugar as the sweet potato is naturally a little bit sweeter than pumpkin
Sweet Potato Roll (Sweet potato cake rolled with cream cheese filling)
 |
| Sweet potato roll |
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 2/3 cup home made sweet potato puree
- 8 oz. cream cheese, at room temperature
- 3/4 cup powdered sugar, sifted
- 3 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
COMBINE flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in sweet potato. Stir in flour mixture. Spread evenly into prepared pan.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 3/4 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
COMBINE flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in sweet potato. Stir in flour mixture. Spread evenly into prepared pan.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 3/4 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
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