Title: Sweet Potato Log Roll
Categories: Cake Dessert Vegetable
Yield: 8 Servings

3		Eggs
1	c	Sugar
3/4	c	Sweet potatoes, mashed
1	ts	Lemon juice
3/4	c	All-purpose flour
2	ts	Cinnamon
1/4	ts	Salt
3/4	c	Pecans; chopped
1	ts	Baking powder
1/2	ts	Ground cloves
1/4	ts	Ground ginger
		Powdered sugar
		Filling:
1/4	c	Margarine or butter; softened
4	oz	Cream cheese; softened
1	c	Powdered sugar
1/4	ts	Butter flavoring
1/2	ts	Vanilla
	pn	Salt

Recipe by: The Sweet Potato Cookbook! Grease and flour bottom and sides of a 15x10x1-inch jelly roll pan; line bottom of pan with waxed paper. Beat eggs at high speed of electric mixer until thick and lemon colored (about 5 minutes); gradually add sugar, beating 5 additional minutes. Continue beating and gradually add sweet potatoes and lemon juice. Combine flour, cinnamon, salt and baking powder, cloves and ginger. Stir into sweet potato mixture. Pour batter into prepared pan, spreading evenly. Sprinkle with pecans. Bake at 375 F for 12-15 minutes or until cake turns loose from sides of pan. Sift powdered sugar in a 15x9-inch rectangle on a woven dish towel. When cake is done, immediately loosen from sides of pan; turn out on sugar. Peel off waxed paper. Starting at narrow edge, roll up cake and towel together; cool on a wire rack, seam side down. When cool, unroll cake and remove towel. Spread cake with filling; reroll. Chill until serving time. Yield: 8-10 servings. Note: May be filled as long as 24 hours after baking. Filling: combine butter and cream cheese, beating until light and fluffy. Add powdered sugar, flavorings and salt; beat until smooth.

I successfully doubled this recipe. Enjoy! Diana

previous

next