1 cup sugar
2/3 cup cooked, mashed sweet potatoes or yams
1 Tablespoon lemon juice
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup chopped pecans
8 ounces cream cheese
4 Tablespoons margarine
1 cup confectioners' sugar
2 teaspoons concentrated orange juice
1/2 teaspoon grated orange peel or dried orange zest
Preheat oven to 375 degrees. Line a 10 x 15-inch jelly roll pan with wax paper. Grease and flour paper. In the large bowl of an electric mixer, beat eggs at high speed for 5 minutes. Then add sugar gradually. Stir in cooked sweet potatoes or yams and lemon juice. In a separate bowl, stir flour, baking powder, spices and
salt together. Gently fold into sweet potato or yam mixture. Pour into prepared pan and sprinkle with nuts. Bake for 15 minutes. Turn
out onto dish towel sprinkled with confectioner's sugar. Roll together with towel and wax paper. Cool on wire rack.
While cake cools, prepare Orange Filling Bring cream cheese and margarine to room temperature. Place them in the large bowl of an electric mixer and whip until fluffy. Add sugar and orange juice concentrate. Beat until smooth. Unroll cake, carefully peel off paper and spread
cake with filling. Roll cake up and wrap in new wax paper. Chill 2 to 4 hours.
Not a NESTLÉ®-tested recipe.