Ingredients
2 large eggs, room temperature1 cup sugar2/3 cup mashed cooked sweet potatoes1 cup self-rising flour1 teaspoon ground cinnamon2 tablespoons confectioners’ sugarCREAM CHEESE FILLING:1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 tablespoon butter, melted1 teaspoon vanilla extract1/3 cup chopped pecansAdditional confectioners’ sugar, optional
Preparation
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.
