Starting at the short end, carefully begin rolling the cake up like a jelly roll or spa towel : ). Melt cream cheese and parmesan cheese in milk together with sunflower oil. Mashed purple sweet potato a couple of times through a fine mesh sieve. mix A. Overall, this tart is a fall dish you will love eating and making! By roasting a larger one, I guarantee leftovers. We want the cream cheese mixture to be thicker than the sweet potato filling. Sweet potato pairs so so nicely with cream cheese and this tart is all around balanced between sweet and tangy. :). Keep it tight. While the cake is cooling make the frosting. Do not over-fold, otherwise the batter will become lumpy. Too much flour will create a chalky coating on the rolls. *3 pound log roll. Using a potato masher or fork, mash potatoes with milk until very smooth. With oven mits on, holding both the cutting board and pan, flip the cake over. But today we are doing a sweet potato cake roll!! Beat until smooth. Required fields are marked *, Copyright © 2020 Divas Can Cook, LLC 
 | Privacy Policy Discolsure Policy. Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes. Store leftover sweet potato cream cheese pie in the refrigerator for 5 to 6 days. *Freezes well for up to 8 months. Line a 12” x 12” baking pan with parchment paper. I was so impatient I didn’t even let the frosting set : ). It will still jiggle slightly. What exactly is a Sweet Potato Cream Cheese Tart? This fall, we’re sneaking sweet potatoes into everything, from our biscuits to gnocchi to waffles. Filling – Set aside 280g of mash to spread on the cake. Your email address will not be published. Oh how I’m going to miss my normal Thanksgiving, Pssst...hey! I know you’re probably busy ove, Who has Baked Candied Yams on the #thanksgiving me, This is how my Grandma Barb taught me how to make, Lemon Velvet Cake w/ Lemon Cream Cheese Frosting. Custards, flan, and cheesecakes are usually baked in water baths. Add the egg and then your butter and mix until it forms a dough. Mashed purple sweet potato a couple of times through a fine mesh sieve. A hot cake rolls much easier. Use unsoftened cream cheese over softened cream cheese. Warm, light, and fluffy, these extra-special buns will be the talk of the buffet line. Put your cooked sweet potatoes in a food processor, and blend until it's smooth. This cream cheese sweet potato pie is a cheesecake-like pie made with fresh or canned puréed sweet potatoes, cream cheese, and brown sugar. I absolutely love tarts. ), peeled and cut into 1/2-inch pieces (about 2 1/2 cups) 2/3 cup whole milk. This will make sure your tart is as smooth as possible, will make it less dry and will prevent it from cracking or shrinking while baking. Place the pan in a large roasting pan filled with around 1-2 inches of hot water. Repeat with the remaining two-thirds of Mix A. That way, the two won't mix. Choose A Good Cloth: Be sure to use a clean, flat-weave kitchen towel that doesn’t have any texture on it. Mix until well combined. Refrigerated. Sweet potatoes: This is the star of the recipe. Use a water bath!! Dead wrong! Add one-third of Mix A into the egg white mixture and fold gently to combine. 1/4 cup warm water (100°F to 110°F) 1 (1/4-oz.) Even when I sliced into it before letting the filling set. Sweet potato and cream-cheese work so well together and make this dish the perfect dish for a family occasion during the fall. Set aside. Add pandan leaves knot and sugar. —Bernice Taylor, Wilson, North Carolina Ingredient Checklist. Just make sure that the water doesn't leak inside of the pan. Filling – Set aside 280g of mash to spread on the cake.