Sweet Potato Pie Cake Roll

• 2 large eggs, room temperature
• 1 cup sugar
• 2/3 cup mashed cooked sweet potatoes
• 1 cup self-rising flour
• 1 teaspoon ground cinnamon
• 2 tablespoons confectioners' sugar
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecans
• Additional confectioners' sugar, optional

1. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a bowl, beat eggs on high speed for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add sweet potatoes; mix well. Combine flour and cinnamon; fold into sweet potato mixture. Spread into pan.
2. Bake at 350u0b0 for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes; invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack.
3. For filling, in a bowl, beat cream cheese, confectioners' sugar, butter and vanilla until fluffy. Fold in nuts. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again, without towel. Cover and refrigerate until serving. Dust with confectioners' sugar if desired.

eggs, sugar, mashed cooked sweet potatoes, flour, ground cinnamon, sugar, cream cheese, sugar, butter, vanilla, pecans, sugar

Taken from www.tasteofhome.com/recipes/sweet-potato-pie-cake-roll/ (may not work)