Author Notes: This sweet treat always makes an appearance at our Thanksgiving table. The year Mom chose to make another dessert instead, she heard lots of protests! —SupperStarter
Food52 Review: I baked a whole sweet potato in a 350°F oven until it was tender, 25 minutes. It was a medium sized potato (120g) and gave me more than I needed when mashed smooth with a fork. It's also more filling than you need—I only used 2/3 of the filling. For baking, I left the parchment on the inside of the cake when rolling in the tea towel so it didn't stick to itself (the sweet potato means it's a pretty moist cake). Finally, I'd dust with icing sugar to serve, because why not? —Stephanie Bourgeois
Serves: 1 rolled cake
ounces cream cheese, softened
tablespoons butter, softened
cup powdered sugar, sifted
teaspoon vanilla extract
cup baked sweet potato pulp, mashed with fork
cup cake flour
teaspoon baking soda
- To make filling: Beat together cream cheese and butter. Stir in sifted powdered sugar and vanilla extract. Continue stirring until smooth. Set filling aside.
- To make rolled cake: Beat together eggs and sugar with the whisk attachment of a stand mixer. Add sweet potato to mixture until it has the consistency of a foam cake, about 10 minutes.
- In another bowl, sift together cake flour, baking powder, cinnamon, and salt.
- Fold in dry ingredients to wet ingredients, stirring until combined.
- Spread batter onto 10x15-inch jelly roll pan lined with parchment paper. Bake at 375°F for 15 minutes. Allow to cool for 15 minutes.
- Remove parchment paper and place cake on clean tea towel without any iron-on type designs inside jelly roll pan. Bake an additional 10 minutes. Roll cake up in towel from 10-inch side. Cool the cake for 20 minutes.
- Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll tightly andand cover with plastic wrap. Chill 2 hours prior to serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Sweet Potato Recipe