Orange-Spice Sweet Potato Spirals

Orange-Spice Sweet Potato Spirals


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This is a great sweet potato dessert!

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Time needed

10 min preparation + 22-28 min cooking

Serving Size / Yield

12-14 servings


  • Cake:
  • 4 eggs plus 1 egg yolk
  • 1 ½ C. granulated sugar
  • 1 C. pureed cooked and peeled sweet potatoes (may use leftover boiled, baked, or drained from a 15 oz. can)
  • 2 tsp. fresh orange juice
  • 1 1/2 tsp. very fine orange zest
  • 1 1/8 C. all-purpose flour
  • 1 ½ tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. kosher salt
  • 1 1/3 C. finely chopped pecans
  • Filling:
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/3 C. margarine, softened
  • 2 1/2 C. powdered sugar
  • 1/8 tsp. ground cinnamon
  • 1 tsp. very fine orange zest

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Heat oven to 375 degrees. Line a large cookie sheet with wax paper.  Set aside. In a large mixing bowl, beat eggs, egg yolk, and sugar on high speed for 3 minutes. Add sweet potatoes, orange juice, and zest. Beat on low for 1 minute. In a medium bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. With mixer on low, gradually beat in flour mixture just until evenly mixed. Spread evenly on wax paper lined cookie sheet. Sprinkle top with pecans. Bake for 22-28 minutes or until center is dry when touched lightly with fingertip. Remove from oven. Invert onto a large kitchen towel. Remove wax paper from back. Place a second slightly damp kitchen towel on top of cake roll and flip over. Remove towel so that pecan-topped side is up. Starting on a long side, roll up towel and cake roll together. Refrigerate for 2 hours. Meanwhile, for filling, in a large mixing bowl, beat cream cheese and margarine together on medium speed until smooth. Add powdered sugar and cinnamon. Beat on low speed until smooth. Stir in zest. Unroll cake roll and spread filling evenly over pecans. Roll up again and wrap completely in plastic wrap. Chill for 2-3 hours before slicing into 3/4-inch thick slices and arranging on a platter to serve.

Submitted by: Mary Shivers

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