Sweet Potato Roll Cake Food

SWEET POTATO PIE CAKE ROLL

Steps:

• 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.

SWEET POTATO ROLL

Steps:

• 1. Preheat oven to 375 degrees. Line a 15" x 10" sheet pan with parchment paper. Spray the parchment with cooking spray. On a second piece of parchment paper, evenly sprinkle 1/4 cup of powdered sugar and set aside. Combine flour, baking powder and baking soda in a small bowl and set aside. Place eggs in a mixer and mix on high for 3 minutes. Add sweet potatoes and mix until blended. Fold in the flour mixture 1/3 at a time and spread evenly on the parchment-lined sheet tray. Bake 13 to 15 minutes, making sure the top of the cake springs back when touched. Quickly loosen and turn the cake on to the parchment paper prepared with powdered sugar. Peel the paper away from the cake bottom with care. Starting at the narrow end of the cake, roll the cake and and powdered paper together, placing it seam side down. Let cool. To make the filling, beat cream cheese, powdered sugar,to taste, butter and vanilla until smooth. To assemble, unroll the cooled cake. Spread the filling evenly over the cake. Roll the filled cake and refrigerate for a few hours. Dust with powdered sugar.

SWEET POTATO CINNAMON ROLL CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 13×9 inch baking pan with nonstick cooking spray.
• In your KitchenAid stand mixer, beat sweet potatoes and milk until smooth. Add beaten eggs, and vanilla and mix well until combined.
• In a mixing bowl, combine flour, sugar, salt, baking powder, and nutmeg. Mix well to combine.
• Slowly add flour to the sweet potato mixture, Be sure not to overmix.
• Now, drizzle in the melted butter and mix it in well.
• Pour the batter into the 9x13 pan. Set aside while you make the topping.
• For the topping, mix together the butter, brown sugar, cinnamon, and flour until well combined.
• Drop the mixture in small bits all over the batter. Make it as even as possible.
• Now, use a knife and swirl the cinnamon sugar topping through the cake. This is the cinnamon roll portion of the cake.
• Bake cake for 30- 35 minutes. Once the cake is done, remove it from the oven and allow it to set for 20 minutes.
• While the cake is resting, make the glaze topping. Mix together the powdered sugar, milk, vanilla, and pecans. Pour over the cake while the cake is still slightly warm.

SWEET POTATO ROLLS

Steps:

• Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
• Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
• Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
• Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.