Sweet Potato Roll with Maple Cream Cheese Filling

If pumpkin roll is a staple in your house every fall, this Sweet Potato Roll deserves a spot right beside it. The cake is soft, perfectly spiced, and made with real sweet potato puree for a richer flavor and an incredibly tender texture. Rolled around a smooth maple cream cheese filling, it’s the kind of dessert that looks bakery-worthy but is surprisingly simple to make at home.

Whether you’re baking for Thanksgiving, Christmas, or just looking for a cozy weekend project, this cake roll slices beautifully and can be made ahead, making it just as practical as it is impressive.

• Incredibly soft texture. Sweet potato puree keeps the cake moist, tender, and flexible enough to roll without becoming dense.
• Maple cream cheese filling. The tangy cream cheese and pure maple syrup balance the warm spices perfectly.
• Beautiful holiday dessert. It looks impressive on a dessert table but is surprisingly simple to make.
• Perfect for making ahead. This cake actually slices even better after chilling, making it ideal for entertaining.
• Classic fall flavors. Cinnamon, cardamom, and allspice bring warmth to every bite without overpowering the sweet potato.
• Freezer friendly. Make it weeks before the holidays and thaw when you’re ready to serve.

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

Cake

• All-Purpose Flour – Gives the cake enough structure to roll beautifully while keeping the crumb soft and tender.
• Granulated Sugar – Sweetens the cake while helping create a light, fluffy sponge.
• Vanilla Extract – Adds warmth and enhances the flavor of the sweet potato and spices.
• Ground Cardamom – Adds a subtle floral warmth that makes the spice blend feel a little more complex.
• Ground Allspice – Brings a rich, cozy flavor that pairs perfectly with sweet potato.
• Ground Cinnamon – The classic fall spice that ties all of the flavors together.
• Baking Powder – Helps the cake rise into a light, fluffy sponge.
• Baking Soda – Works alongside the baking powder to create a soft, tender texture.
• Kosher Salt – Balances the sweetness and enhances every other ingredient.
• Eggs – Give the cake structure while creating the flexible sponge needed for rolling.
• Sweet Potato Puree – The star of the recipe. It adds natural sweetness, moisture, and beautiful color while creating an incredibly tender cake.

Maple Cream Cheese Filling

• Cream Cheese – Creates a smooth, rich filling with just the right amount of tang.
• Butter – Softens the filling and gives it an extra creamy texture.
• Powdered Sugar – Sweetens the filling while helping it hold its shape.
• Pure Maple Syrup – Adds rich maple flavor that complements the sweet potato beautifully.
• Vanilla Extract – Rounds out the filling with warm, classic flavor.

1. Beat the eggs, sugar, sweet potato puree, and vanilla until light and fluffy. Add the dry ingredients and mix just until combined.
2. Spread the batter evenly into a parchment-lined jelly roll pan and bake until the center is set and a toothpick comes out clean. Avoid overbaking so the cake stays soft and flexible.
3. Immediately roll the warm cake up with the parchment paper and let it cool completely. This helps the cake hold its shape and prevents cracking later.
4. Beat the cream cheese, butter, powdered sugar, maple syrup, and vanilla until smooth and fluffy.
5. Carefully unroll the cooled cake, spread on the maple cream cheese filling, then gently roll it back up. Wrap tightly and refrigerate for at least 2 hours before slicing and serving.

Pumpkin and sweet potato are often used interchangeably in baking, but they each bring something a little different to the table.

Sweet potato has a naturally sweeter, richer flavor and contains less water than pumpkin puree, which helps create an incredibly soft sponge cake. It also pairs beautifully with maple, warm spices, and cream cheese, making this roll feel just a little more special than the traditional pumpkin version.

If you already love pumpkin roll, think of this as its slightly richer, more flavorful cousin.

• Roll the cake while it’s still warm. This is the secret to preventing cracks. The warm cake is flexible and will “remember” its shape as it cools.
• Don’t overbake the cake. A dry cake is much more likely to crack when rolled. Start checking it around the 13-minute mark.
• Line the pan with parchment paper. It makes removing the cake effortless and prevents sticking.
• Spread the batter evenly. An offset spatula helps create an even layer so the cake bakes uniformly.
• Cool completely before adding the filling. Even slightly warm cake can melt the cream cheese frosting.
• Use room temperature cream cheese and butter. This creates a silky smooth filling without lumps.
• Refrigerate before slicing. Chilling the finished roll helps the filling firm up and makes cleaner slices.
• Wipe your knife between slices. A clean knife gives every slice that beautiful bakery-style spiral.

This Sweet Potato Roll is an excellent make-ahead dessert because the flavor and texture actually improve after chilling.

• Store the assembled cake roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days.
• To freeze, wrap the entire cake roll (or individual slices) tightly in plastic wrap followed by aluminum foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• For easy holiday prep, bake and assemble the cake 1 to 2 days in advance. The filling has time to set, making the roll even easier to slice for serving.