Heavenly Holiday Delights by Jackson Alisa

Author:Jackson, Alisa [Jackson, Alisa]
Language: eng
Format: azw3
Publisher: Alisa L. Jackson
Published: 2018-12-19T16:00:00+00:00

SWEET POTATO CAKE ROLL

INGREDIENTS

2/3 cup sweet potato mashed and cooled

3 eggs, room temperature

1 cup white sugar

1/4 cup brown sugar, packed

3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 cup pecan pieces, optional

8 oz cream cheese, room temperature

4 tablespoons butter, room temperature

1 1/2 cup powdered sugar

2 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 350°F. Line a 10 X 15 or 12 X 16-inch baking sheet with parchment paper. Spray sheet with parchment paper. Spray sheet with baking spray w/flour or Grease generously with shortening and flour.

In a separate bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large mixing bowl, beat eggs with sugars until combined. Add sweet potatoes and vanilla, mix for 5-6minutes on high. Add flour mixture, blend until combined. Pour the batter into the pan and spread out into an even layer. Sprinkle layer of nuts. Bake for 12 to 15 minutes, or until the top of the cake springs back when lightly touched or toothpick comes out clean.

Dust a kitchen towel with powdered sugar. Place kitchen towel over the hot cake and then place a cutting board or over the towel to secure. Flip the cake over. Remove the parchment paper. Your cake should now be lying on the kitchen towel. Starting at the short end, carefully begin rolling the cake up tightly, like a jelly roll on the narrow end.

When the cake is rolled up, let it sit until cooled. Make the frosting while the cake is cooking.

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