Holiday Yam Roll

Bettye S. Auger
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 1/4 cups, yams, cooked and mashed
  • 3 eggs
  • *3/4 cup sugar
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp ginger
  • *1/2 cup pecans, chopped

Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in yams and lemon juice. Combine dry ingredients and fold into yam mixture. Pour into greased and floured jelly roll pan. Sprinkle nuts on top. Bake at 375 degrees for 15 minutes. Put powdered sugar on a cloth. Use a knife to loosen edges of cake. Immediately turn cake onto cloth. Carefully roll cake lengthwise in the cloth. While rolled up cool completely.Bettye S.

FILLING

  • 2 Tbsp oleo
  • 3/4 tsp vanilla
  • *1 (8 oz) package cream cheese (lite)
  • 1 1/2 cup powdered sugar

Cream ingredients together. Spread on cooled cake and roll up. Sprinkle with powdered sugar. Refrigerate. Slice and serve. Serves approximately 25 people. Cost per serving is $0.23. Total costs are $5.62.

*To reduce fat, sugar, and calories, I substituted or omitted the following items: Substituted 3/4 cup sugar for 1 cup. Substituted 1/2 cup pecans for 1 cup. Substituted lite cream cheese (8 ounces) for cream cheese (8 ounces). Omitted 1 cup nuts from the filling.





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