Sweet Potato Jelly Roll
List of Ingredients
1 cup sugar
3/4 cup sweet potatoes [mashed]
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup pecans [chopped]
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup margarine or butter [softened]
4 ounces cream cheese [softened]
1 cup powdered sugar
1/4 teaspoon butter flavoring
1/2 teaspoon vanilla
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.