Serious Eats: Recipes

Cook the Book: Sweet Potato Roll Cake

A few days ago, some friends and I were talking about holiday baking and the conversation turned to Bûche de Noël, that lovely Christmas roulade, intricately iced to look like a Yule log. It's one of my favorite holiday desserts, especially when garnished with little meringue mushrooms, holly leaves, and a snow shower of confectioners' sugar. And it was with the Bûche de Noël in mind that I decided to try my hand at a Thanksgiving roulade.

This Sweet Potato Roll Cake adapted from Lyniece North Talmadge's The Sweet Potato Lover's Cookbook should be dubbed the Bûche de Thanksgiving—the spiced sweet potato cake is rolled around a cream cheese-pineapple filling. [Ed. note: You may remember the one Cakespy did last year, adorned with mini marzipan turkeys?]

Having never attempted a rolled cake before, I approached the rolling step very gingerly, fearing cake breakage. Surprisingly, the cake was incredibly easy to work with while still warm, rolling into a tight log with no problems at all. Easy-to-work-with (and tasty) cake aside, it was the cream cheese-pineapple that really made the cake. Who knew that adding a can of pineapple to cream cheese icing would amp up the deliciousness so much? It's the kind of icing that might just have you rethinking your Thanksgiving pies in favor of a Bûche de Thanksgiving.

As always with our Cook the Book feature, we have five (5) copies of The Sweet Potato Lover's Cookbook to give away this week.

Adapted from The Sweet Potato Lover's Cookbook by Lyniece North Talmadge. Copyright © 2010. Published by Cumberland House. Available wherever books are sold. All Rights Reserved.

Printed from

© Serious Eats