SWEET POTATO PIE CAKE ROLL
Smooth cream cheese filling is all rolled up in the cinnamony sweet potato flavor of this cake. This change-of-pace dessert looks stunning on a dessert table, and tastes just as amazing as it looks. -Bernice Taylor, Wilson, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 239mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET POTATO ROLL CAKE
Pumpkin isn't the only orange vegetable to make a lot of appearances during the fall season. Sweet potato is just as vibrant and flavorful and can be used in many similar ways -- like in this sponge cake that has a bit of bourbon in the batter and cream cheese frosting. A true sponge cake is one with no added fat and gets its volume from whipping eggs until very thick. The sponginess of the cake allows for it to be rolled up while still warm to create a dessert that looks a little different from all the rest of them. In this recipe, some of the cake batter is thickened with flour to pipe the words "Grateful" on the outside, however, any design of choice can be made.
Provided by Lasheeda Perry
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jelly roll pan with cooking spray then line with parchment paper. Using a food safe marker, write the word "Grateful" directly in the center, widthwise, of the parchment. Flip the parchment over so that you can see the word, but it will be backwards.
- Make the cake: Process the sweet potato in a food processor until very smooth. Transfer to a small bowl and set aside.
- Whisk together the baking powder, cinnamon, cloves, nutmeg, 1 cup flour and 1/2 teaspoon salt in a medium bowl.
- Add the granulated sugar and eggs to a large bowl and beat with an electric mixer on medium-high until the eggs are very light and fluffy, about 5 minutes. Add the sweet potato, bourbon and lemon extract and mix to combine. Fold in the flour mixture with a rubber spatula until just combined.
- Remove 1/4 cup of the batter to a medium bowl and stir in the molasses, gel food coloring and the remaining 3 tablespoons flour until smooth. Transfer to a pastry bag fitted with a small round tip and trace "Grateful" on the parchment with the batter. Freeze the pan until the batter is hardened, about 10 minutes (alternatively, refrigerate for 20 minutes).
- Quickly spread the batter in the bowl over the traced word and bake until the cake springs back when touched and a toothpick inserted into the center comes out clean, 14 to 16 minutes.
- Lay a clean tea towel on a flat work surface and lightly dust with confectioners' sugar. Carefully flip the cake out onto a wire rack and remove the parchment. Flip the cake back over onto the towel so that the word is facing down. Starting at the short end, roll the cake up with the towel and let cool completely on a wire rack (still wrapped in the towel), about 1 hour.
- Meanwhile, make the frosting: Beat the cream cheese, butter and orange zest in a medium bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low, then slowly mix in the confectioners' sugar until smooth and combined. Add the bourbon just to combine.
- Whip the heavy cream in a separate medium bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold into the cream cheese mixture until just combined.
- Unroll the cake from the towel and, with the word-side down, spread the frosting over the top of the cake. Roll the cake back up, without the towel, and trim the ends so they are clean. Transfer the cake to a serving platter with the seam-side down. Decorate the platter with autumn sprinkles, if desired.
SWEET POTATO PIE
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET POTATO PIE
Custardy and classic, this easy pie shows off the earthy richness of sweet potatoes with a little butter and a blend of warming spices. Be sure to start with good-looking spuds-firm and speckle-free. As they bake, they'll caramelize a bit. Because sweet potatoes vary in sweetness, I have you taste the filling before beating in the eggs to see if you want a touch more sugar.
Provided by Carla Hall
Categories dessert
Time 5h
Yield one 9-inch pie
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
- Raise the oven temperature to 425 degrees F.
- Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
- Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
- Dissolve the sugar and salt in 1/3 cup water and chill until cold.
- Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
- Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.
SWEET POTATO ROLLS
A flavorful roll, good with hearty soups and stews.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 23.2 g, Cholesterol 20.7 mg, Fat 2.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 168.7 mg, Sugar 3.3 g
More about "sweet potato pie cake roll recipes"
28 AMAZING SWEET POTATO DESSERT IDEAS | TASTE OF …
From tasteofhome.com
THE BEST SWEET POTATO PIE RECIPE | COOKIES AND CUPS
From cookiesandcups.com
SWEET POTATO PIE RECIPES
From allrecipes.com
6 IRRESISTIBLE SWEET POTATO CAKE RECIPES
From allrecipes.com
SWEET POTATO CAKE ROLL - DIVAS CAN COOK
From divascancook.com
SWEET POTATO PIE CAKE ROLL - COMPLETE RECIPES
From completerecipes.com
SWEET POTATO PIE CAKE ROLL RECIPE | CRAZY FRESH
From eatcrazyfresh.com
Servings 10Total Time 35 minsCategory Dessert
SWEET POTATO CAKE ROLL WITH CREAM CHEESE FILLING RECIPE
From thespruceeats.com
3.9/5 (17)Total Time 28 minsCategory Dessert, CakeCalories 360 per serving
SWEET POTATO PIE CAKE ROLL RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 10Total Time 35 minsCategory DessertsCalories 326 per serving
TOP 47 RECIPES FOR SWEET POTATO PIE - JUS.MOTORETTA.CA
From jus.motoretta.ca
SWEET POTATO PIE CAKE ROLL | RECIPE | SWEET POTATO PIE, CREAM …
From pinterest.com
SWEET POTATO PIE CAKE ROLL RECIPE | CRAZY FRESH
From pinterest.com
SWEET POTATOE CAKE ROLL - RECIPES - COOKS.COM
From cooks.com
SWEET POTATO PIE CAKE - CAKED BY KATIE
From cakedbykatie.com
SWEET POTATO CAKE ROLL RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
BEST SWEET POTATO PIE CAKE ROLL RECIPES
From alicerecipes.com
GUSTO TV - SWEET POTATO PIE
From gustotv.com
PURPLE SWEET POTATO CAKE ROLL RECIPE - CAKE LOVERS
From globalportal48h.com
SWEET POTATO PIE CAKE ROLL | RECIPE | SWEET POTATO DESSERT, CAKE …
From pinterest.com
SWEET POTATO ROLL CAKE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SWEET POTATO CINNAMON ROLL CAKE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love