3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar
3/4 cup mashed sweet potatoes
1 teaspoon vanilla
(Filling)
8 ounces cream cheese, room temperature
1 1/2 cups powdered sugar, sifted
6 tablespoons butter
1 teaspoon vanilla
2/3 cup toasted coconut, optional
powdered sugar, for sprinkling
Directions: Butter and flour a 15x10-inch jelly roll
pan or spray thoroughly with baking spray with flour. Heat oven to 375° F. Lay
a cotton kitchen towel out on the counter and sprinkle generously with powdered
sugar. In a bowl, combine the flour, baking powder, soda, spices and salt; set
aside. In a mixing bowl, beat eggs with sugar until thick and lemon-colored.
Beat in mashed sweet potatoes and vanilla. Stir in the flour mixture until well
blended. Spread the batter in the prepared pan. Bake for 11 to 14 minutes (dark
pans will take less time), or until the top of the cake springs back when
lightly touched with a finger. Immediately loosen the cake from the sides of the
pan and turn onto the towel sprinkled with powdered sugar. Roll up the cake and
towel together, starting with the narrow end. Cool the rolled cake on a rack.
Beat cream cheese with the powdered sugar, butter, and vanilla until light and
smooth. Stir in toasted coconut, if using. Chill for 10 to 15 minutes to firm
the filling slightly. Unroll the cooled cake and spread with the cream cheese
mixture. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly
chilled, about 1 to 2 hours. To serve, unwrap the cake and sprinkle with more
powdered sugar. This freezes well. Serves 8 to 10. ~ Chef ~
