Cook The Book: Sweet Potato Roll Cake Recipe

Name: Cook The Book: Sweet Potato Roll Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 cup sugar; 1 teaspoon lemon juice; 2/3 cup canned pureed sweet potato; 3/4 cup cake flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon freshly ground nutmeg; 1/4 teaspoon salt; One 8-ounce package cream cheese, softened; 4 tablespoons butter, softened; 3/4 cup confectioners' sugar; 1 teaspoon vanilla extract; 1 cup drained crushed pineapple

Servings: persons

3 eggs
1 cup sugar
1 teaspoon lemon juice
2/3 cup canned pureed sweet potato
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
One 8-ounce package cream cheese, softened
4 tablespoons butter, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup drained crushed pineapple

1
Preheat the oven to 375u00b0. Line a jelly roll pan with waxed paper. Spray the waxed paper with nonstick vegetable spray.
2
Beat the eggs in a large bowl with an electric mixer on high for about 3 minutes or until frothy. Add the sugar, lemon juice, and sweet potato. Mix until blended. Combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl. Add the dry ingredients to the sweet potato mixture and beat on low speed until smooth. Pour the batter into the jelly roll pan and spread evenly. Bake for about 15 minutes until done.
3
Combine the cream cheese, butter, confectioners' sugar, and vanilla in a medium bowl, beating until smooth. Add the crushed pineapple and mix by hand until blended.
4
Immediately remove the cake from the pan by inverting onto a tea towel sprinkled with confectioners' sugar. Roll into a roll, leaving the waxed paper on the cake. Unroll, remove the waxed paper, and spread with filling. Immediately reroll the cake. Let cool completely and refrigerate for about 1 hour before serving. Slice when ready to serve.

700

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 eggs, 1 cup sugar, 1 teaspoon lemon juice, 2/3 cup canned pureed sweet potato, and more.

Yes, Cook The Book: Sweet Potato Roll Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cook The Book: Sweet Potato Roll Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions