by SupperStarter
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SupperStarter's Notes:
8 ounces
cream cheese, softened
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4 tablespoons
butter, softened
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1 cup
powdered sugar, sifted
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1 teaspoon
vanilla extract
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4
eggs
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1 cup
sugar
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2/3 cups
baked sweet potato pulp, mashed with fork
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3/4 cups
cake flour
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1 teaspoon
baking soda
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2 teaspoons
cinnamon
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1/2 teaspoon
salt
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To make filling: Beat together cream cheese and butter. Stir in sifted powdered sugar and vanilla extract. Continue stirring until smooth. Set filling aside.
Ask the hotline about this step!To make rolled cake: Beat together eggs and sugar. Add sweet potato, mixing until combined.
Ask the hotline about this step!In another bowl, sift together cake flour, baking powder, cinnamon and salt.
Ask the hotline about this step!Add dry ingredients to wet ingredients, stirring until combined.
Ask the hotline about this step!Spread batter onto 10 x 15-inch jelly roll pan lined with wax paper. Bake at 375 degrees for 15 minutes. Allow to cool for 15 minutes.
Ask the hotline about this step!Remove wax paper and place cake on clean tea towel inside jelly roll pan. Bake an additional 10 minutes. Roll cake up in towel from 10-inch side.
Ask the hotline about this step!Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll and cover with plastic wrap. Chill 2 hours prior to serving.
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Looks delicious! Can't wait to try this recipe for my family.