Cozy Sweet Potato Roll with Creamy Maple Frosting
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This Sweet Potato Roll is what happens when a cozy fall dessert meets an easy weekday bake. The cake is soft and lightly spiced, made with real sweet potato puree for a warm, earthy sweetness that beats pumpkin any day. The texture is tender but sturdy enough to roll without cracking, and the maple cream cheese frosting adds just the right balance of tang and sweetness.
All you need is a jelly roll pan, some parchment paper, and a hand mixer. The batter comes together in one bowl, bakes in 15 minutes, and the rest is just cooling and rolling. It’s simple enough for a casual dinner dessert but looks impressive enough for the holidays. This one’s pure payoff with minimal effort.
Why You’ll Love A Sweet Potato Roll
- Velvety, tender texture – Sweet potato puree gives this cake a moist crumb without feeling heavy.
- Warm, aromatic spices – Cinnamon, cardamom, and allspice make every bite taste like autumn.
- Creamy maple frosting – The maple syrup adds depth and sweetness that feels rich but not cloying.
- Gorgeous presentation – A rolled cake that looks bakery-perfect but is surprisingly easy to make.
- Make-ahead – Chills beautifully in the fridge, so you can prep it a day before serving.
Ingredients Needed To Make A Sweet Potato Roll
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
For the cake:
- All-purpose flour
- Sugar
- Vanilla extract
- Ground cardamom
- Ground allspice
- Cinnamon
- Baking powder
- Baking soda
- Kosher salt
- Eggs
- Sweet potato puree
For the frosting:
- Cream cheese, room temperature
- Butter, room temperature
- Powdered sugar
- Maple syrup
- Vanilla extract
Variations, Tips, and Substitutions
- Go gluten-free – Use a 1:1 gluten-free flour blend for an easy swap.
- Vegan option – Try vegan cream cheese and plant-based butter for a dairy-free version.
- Add nuts or fruit – Chopped pecans or dried cranberries make great add-ins for texture.
- Warm it up – Serve slightly chilled or let it sit at room temperature for 15 minutes for the perfect creamy texture.
- Extra maple drizzle – Whisk a little warm maple syrup and powdered sugar for a quick glaze over the top.
How To Make A Sweet Potato Roll
- Preheat and prep: Set your oven to 375°F. Line a 10×15 jelly roll pan with parchment paper, making sure it hangs slightly over the edges for easy lifting.
- Make the batter: In a large bowl, beat together the eggs, sugar, sweet potato puree, and vanilla for about 3 minutes until smooth and slightly fluffy.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and allspice. Gently fold into the wet ingredients until just combined.
- Spread and bake: Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake 13–15 minutes, or until a toothpick inserted in the center comes out clean.
- Roll the cake: While still warm, lift the cake with the parchment paper and roll it gently from the short end. Place on a cooling rack and let it cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, and vanilla, then mix until creamy and fluffy.
- Assemble: Once the cake is cool, unroll it carefully and peel off the parchment paper. Spread the frosting evenly, then roll it back up tightly. Wrap in plastic wrap and refrigerate for at least 2 hours before slicing.
Commonly Asked Questions
Can I make this roll ahead of time?
Yes! It actually tastes better after chilling. Make it a day ahead, wrap tightly, and slice before serving.
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Why do I roll the cake while warm?
Rolling it while it’s warm prevents cracks and helps it “remember” its shape when you fill it later.
Can I freeze it?
Yes. Wrap the unfrosted cake roll tightly in plastic wrap and freeze for up to 2 months. Thaw, frost, and reroll before serving.
What’s the best way to make sweet potato puree?
Roast or boil peeled sweet potatoes until soft, then mash or blend with a splash of warm milk or water for a smooth texture.
Can I use pumpkin instead?
You can, but sweet potato gives a richer flavor and a slightly denser, creamier cake.
Sweet Potato Roll
Equipment
- 10×15 jelly roll pan
- Offset spatula
- plastic wrap
- Measuring cups and spoons
Ingredients
Cake:
- 1 cup all-purpose flour or 1.1 gluten-free flour
- 1 cup sugar
- 2 tsp vanilla extract
- ½ tsp cardamom
- ¼ tsp ground allspice
- 1 tsp cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 3 eggs
- 1 cup sweet potato puree
Cream Cheese Frosting:
- 12 oz cream cheese room temperature
- 5 tbsp butter room temperature
- 2 ½ cups powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F. Line a 10×15 jelly roll pan with parchment paper.
- In a large bowl, combine the eggs, sugar, sweet potato puree, and vanilla extract. Beat for 3 minutes until smooth and slightly fluffy.
- Add the flour, baking powder, baking soda, salt, cinnamon, cardamom, and allspice. Mix until just combined — don’t overmix.
- Spread the batter evenly onto the prepared pan using an offset spatula.
- Bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
- While warm, gently roll the cake with the parchment paper and place it on a cooling rack. Allow it to cool completely.
Frosting:
- In a mixing bowl, combine cream cheese, butter, powdered sugar, maple syrup, and vanilla. Beat until smooth and fluffy.
Assemble:
- Carefully unroll the cooled cake and remove the parchment paper.
- Spread the frosting evenly over the surface.
- Roll the cake back up gently and wrap tightly in plastic wrap.
- Chill for at least 2 hours before slicing and serving.
This Sweet Potato Roll is soft, spiced, and layered with just enough maple sweetness to feel indulgent without being heavy. Once it’s chilled, slice into those spirals and try not to smile, because this one’s a showoff in the best way.