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Sweet Potato Log Roll

The spicy cake with rich cream cheese filling makes this dessert impressive and delicious. It’s easy with these simple directions.


2 large eggs
2 large egg whites
1 cup sugar
1 (15 oz.) can sweet potatoes, drained and mashed
1 tsp. lemon juice
3/4 cup all-purpose flour
2 tsp. ground cinnamon
1/4 tsp. ground ginger
Powdered sugar
Cream Cheese Filling (recipe follows)


Preheat oven to 375 degrees. Coat 15x10x1-inch jelly roll pan with nonstick cooking spray and dust with flour. Line bottom of pan with waxed paper. In mixing bowl, beat eggs and egg whites at high speed until thick and lemon colored (about 5 minutes). Gradually add sugar, beating several more minutes. Gradually add sweet potatoes and lemon juice. In another bowl mix flour, cinnamon and ginger. Stir dry ingredients into sweet potato mixture, mixing well. Pour batter evenly into prepared pan. Bake for 12 to 15 minutes or until a toothpick inserted comes out clean. Sprinkle powdered sugar in rectangle shape the size of jelly roll pan on a towel. Run a knife around the edges of pan to loosen and immediately turn out on sugared towel. Peel off waxed paper. Starting at one end, roll up cake and towel together; cool completely. Unroll cake and remove towel. Spread cake with the Cream Cheese Filling; reroll and place seam side down. Refrigerate until serving. Makes 12 servings.

Cream Cheese Filling
1 (8 oz) package light cream cheese
2 tbsp. light margarine
1 cup powdered sugar
1/2 tsp. vanilla flavoring
1/2 tsp. butter flavoring

In mixing bowl, beat together cream cheese and margarine until smooth. Gradually add powdered sugar, vanilla and butter flavoring, mixing until smooth.


Per serving: CAL 230.9 (19% from fat); FAT 4.964g; PROTEIN 4.973g; CARB 41.52g; CHOL 44.19mg; SODIUM 146.3mg


Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

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