Sweet Potato Swiss Roll

Sweet Potato Swiss Roll

A fun holiday twist on the classic roll we've enjoyed as a kid. This Sweet Potato Swiss Roll with a lil’ seasonal spice is sure to be hit among adults and kids, alike.

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation is my own.

Sweet potatoes are a staple in my family and a must-have for the holiday get-together dinners. And, while we always enjoy sweet potatoes is candied yams, there's still space on the table spread for something new. Every year we have a few family members volunteer to take a traditional food item we typically enjoy and put their creative spin on it. This year, I’ll be sharing my Sweet Potato Swiss Roll with a lil’ seasonal spice.  

This roll is a fun holiday twist on the classic roll we've enjoyed as a kid. It's sure to be hit among the adults and kids, alike. 

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Ingredients

For the Sponge:

• ⅔ c. mashed sweet potato
• 3 eggs, room temperature
• ¾ c. Imperial Sugar granulated sugar
• ¼ c. Imperial Sugar light brown sugar
• ¾ c. all-purpose flour
• 1 tsp. baking powder
• ¼ tsp. salt (½ tsp, if using unsalted butter)
• 2 tsp. ground cinnamon
• 1 tsp. all-spice
• ½ tsp. nutmeg
• ½ tsp. vanilla extract

For the Filling:

• 8 oz. cream cheese, softened at room temperature
• 1 c. Imperial Sugar confectioners powdered sugar
• ½ tsp. ground cinnamon
• 1½ tsp. vanilla extract

Instructions

To make the Sponge:

1. Preheat oven to 350◦F

2. Line a 12 X 16-inch baking sheet with parchment paper. Grease the parchment paper generously with non-stick baking spray.

3. Sift flour, baking powder, and salt in a bowl; set aside.

4. In a large mixing bowl, add mashed sweet potato puree and eggs. Mix until well combined.

5. Add in granulated sugar and brown sugar, mixing until combined.

6. Pour the batter into the lined baking sheet and gently spread out into an even layer.

7. Bake for 12 to 15 minutes, or until the middle is set.

8. Dust a kitchen towel with powdered sugar.

9. Place a kitchen towel over the hot cake and then place a cutting board over the towel.

10. Holding both the cutting board and pan, flip the cake over. Remove the parchment paper. The cake should be lying on the kitchen towel.

11. Starting at the short end, carefully begin rolling the cake up like a jelly roll or spa towel. Keep it tight.

12. Allow the cake to sit and cool while rolled up. The steam will make the cake moist, helping it to keep its shape.

13. While the cake is cooling make the filling.

To make the Filling:

1. Cream together cream cheese and butter.

2. Mix in powdered sugar and vanilla.

To assemble:

1. Gently unroll the cooled cake, and evenly spread the frosting on the inside of the cake.

2. Roll the cake back up, without the towel. The cake should roll back up easily. If the towel is sticking, carefully pull it away from the cake as you roll.

3. Tightly wrap the finished roll in plastic wrap and refrigerate for 1 hour or until the filling has set.

4. Dust with powdered sugar and slice into 1 1/2-inch slices.

Photos by Audrie Dollins