Sweet Potato Log Roll Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3: Eggs,
1 cup: Sugar,
3/4 cup: Sweet potatoes, mashed
1 tsp: Lemon juice,
3/4 cup: All-purpose flour,
2 tsp: Cinnamon,
1/4 tsp: Salt,
3/4 cup: Pecans, chopped
1 tsp: Baking powder,
1/2 tsp: Ground cloves,
1/4 tsp: Ground ginger,
Powdered sugar,
Filling:,
1/4 cup: Margarine or butter, softened
4 ounce: Cream cheese, softened
1 cup: Powdered sugar,
1/4 tsp: Butter flavoring,
1/2 tsp: Vanilla,
pn Salt,
Directions:
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 wire rack, 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.
I successfully doubled this recipe. Enjoy! Diana
Source from luhu.jp
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 wire rack, 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.
I successfully doubled this recipe. Enjoy! Diana
Source from luhu.jp