Cream Cheese Sweet Potato Cake


Take your sweet potatoes off your dinner plate and use them for making this flavorful dessert. Sweet potatoes substitute for the butter in a rolled cake recipe, making this a healthier alternative to butter cakes. The cream cheese filling takes the place of a frosting, covering the top of the cake, and lends a rich, creamy flavor to this dessert.

Step 1

Place the sweet potatoes into a large saucepan and pour in water to cover the potatoes. Bring the mixture to a boil and cook the sweet potatoes for 20 to 30 minutes or until very tender.

Step 2

Drain the sweet potatoes through a colander and mash with a potato masher until smooth. Alternatively, puree the sweet potatoes by putting them into a food processor.

Step 3

Line the bottom of a jelly roll pan with a sheet of parchment paper or spray with cooking spray. Heat the oven to 350 degrees Fahrenheit.

Step 4

Beat over medium in the bowl of a stand mixer 1/2 cup cream cheese, the brown sugar and sweet potatoes until smooth and creamy.

Step 5

Add the eggs to the mixer one at a time while the mixer runs on medium speed.

Step 6

Pour 1 teaspoon of vanilla into the mixture in the bowl as the stand mixer runs on medium speed.

Step 7

Decrease the speed of the mixer to low and spoon in the flour, baking powder, salt and ground cinnamon, until the ingredients combine thoroughly.

Step 8

Pour the cake batter into the jelly roll pan and bake at 350 degrees Fahrenheit for 15 to 20 minutes or until the cake bounces back in the middle when pressed gently.

Step 9

Let the cake cool in the pan completely before filling and rolling.

Step 10

Beat in the stand mixer 1 cup cream cheese, the powdered sugar and 1 teaspoon of vanilla extract.

Step 11

Turn the jelly roll pan upside down onto a work surface covered with a sheet of wax paper to remove the cake. Set aside the pan.

Step 12

Spread the cream cheese filling with the spatula over the entire surface of the top of the cake, leaving a ½ inch margin on all sides of the top without filling.

Step 13

Hold the wax paper under the cake and begin rolling the cake up along its length, using the wax paper to lift the cake from the work surface. Pull the wax paper away from the cake as you roll it until the entire cake has been rolled. Serve immediately.

Things You'll Need

  • 1 lb. sweet potatoes, peeled and diced
  • Saucepan
  • Water
  • Colander
  • Potato masher
  • 15 by 10 by 1 inch jelly roll baking pan
  • Parchment paper or cooking spray
  • Stand mixer
  • 2 eggs, beaten
  • 1/2cup cream cheese
  • 1 tsp. vanilla extract
  • 1 cup brown sugar
  • 1 cup all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. ground cinnamon
  • 1 cup cream cheese
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • Spatula
  • Wax paper


  • "Reader's Digest": Layered Chocolate-Sweet Potato Cake
  • Taste of Home: Sweet Potato Cake Roll Recipe
Keywords: sweet potato cake, cream cheese cake, philly cake

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.