MM: Sweet Potato Log Roll
---------- Recipe via Meal-Master (tm) v8.05
Title: Sweet Potato Log Roll
Categories: Cakes, Desserts, Vegetables
Yield: 8 Servings
3 Eggs
1 c Sugar
3/4 c Sweet potatoes, mashed
1 ts Lemon juice
3/4 c All-purpose flour
2 ts Cinnamon
1/4 ts Salt
3/4 c Pecans; chopped
1 ts Baking powder
1/2 ts Ground cloves
1/4 ts Ground ginger
Powdered sugar
Filling:
1/4 c Margarine or butter-softened
4 oz Cream cheese; softened
1 c Powdered sugar
1/4 ts Butter flavoring
1/2 ts Vanilla
pn Salt
Recipe by: The Sweet Potato Cookbook!
Grease and flour bottom and sides of a 15x10x1-inch
jelly roll pan; line bottom of pan with waxed paper.
Beat eggs at high speed of electric mixer until thick
and lemon colored (about 5 minutes); gradually add
sugar, beating 5 additional minutes. Continue beating
and gradually add sweet potatoes and lemon juice.
Combine flour,cinnamon, salt and baking powder, cloves
and ginger. Stir into sweet potato mixture.
Pour batter into prepared pan, spreading evenly.
Sprinkle with pecans.
Bake at 375 F for 12-15 minutes or until cake turns
loose from sides of pan.
Sift powdered sugar in a 15x9-inch rectangle on a woven
dish towel. When cake is done, immediately loosen from
sides of pan; turn out on sugar. Peel off waxed paper.
Starting at narrow edge, roll up cake and towel together;
cool on a wirerack, seam side down. When cool, unroll cake and
remove towel. Spread cake with filling; reroll.
Chill until serving time.
Yield: 8-10 servings.
Note: May be filled as long as 24 hours after baking.
Filling:
combine butter and cream cheese, beating until light and fluffy.
Add powdered sugar, flavorings and salt; beat until smooth.
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