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Sweet Potato Pie Cake Roll

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
  • Total Time
    Prep: 25 min. Bake: 10 min. + chilling
  • Makes
    10 servings


  • 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
  • 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


  • 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.
Editor's Note
As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 slice: 326 calories, 13g fat (6g saturated fat), 71mg cholesterol, 239mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 5g protein.

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