Sweet-Potato Roulade

By mirelsonp

Ingredients

• Cake:
• 5 Tbsp sifted confectioners' sugar, divided
• 2/3 cup cooked mashed sweet potatoes
• 1 cup sugar
• 1 cup self-rising flour
• 1 tsp ground cinnamon
• 2 large eggs
• Filling:
• 1 (8 oz) package cream cheese softened
• 1 Tbsp butter, melted
• 1 tsp vanilla extract
• 1 cup confectioners' sugar
• 1/3 cup chopped pecans

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees F. Spray a 15 x 10 x 2-inch jellyroll pan with non-stick cooking spray; line with eaxed paper and spray waxed paper with non-stick spray. Dust with 2 tablespoons confectioners' sugar; set aside.

2. In a medium bowl, combine sweet potatoes, sugar, flour, cinnamon, and eggs. Beat at medium speed with an electric mixer until well combined. spread batter into prepared pan.

3. Bake for 15 minutes. Sift 2 tablespoons confectioners' sugar onto a 15 x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto prepared towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; place cake, seam side down, on a wire rack. Allow cake to cool completely.

4. In a medium bowl, combine filling ingredients. Beat at medium speed with an electric mixer until combined.

5. Unroll cake. Spread with filling.

6. Re-roll cake without towel. Place seam-side down on a serving platter. If desired, cut 1 inch off each end for a better presentation. Dust cake with remaining 1 tablespoon confectioners' sugar. Cover and chill for at least 2 hours.