Serves 6-8


  • 1 cup of sweet potato smooth mash 
  • 3/4 cup flour 
  • 1/2 tsp ground nutmeg 
  • 1/2 tsp ground ginger  
  • 1 tsp ground cinnamon  
  • 1/2 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1/4 teaspoon salt 
  • 3 free range eggs 
  • 3/4 cup caster sugar  
  • 1 tbs vanilla paste  


  • 250g Phylli cream cheese (room temperature) 
  • 1/2 cup icing sugar (sifted) 
  • 4 tbs butter, soft 
  • 1 tsp vanilla 


    1. Line a large flat baking tray with baking paper & preheat oven to 180 degrees C.
    2. Lay a clean tea towel out on bench and sift over some icing sugar covering the size of the flat tray which will be the cake eventually.
    3. In a bowl add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
    4. In another mixing bowl, beat eggs with sugar until they are thick then mix in the mashed sweet potatoes and vanilla.
    5. Stir in the flour mixture until well combined.
    6. Spread the batter in the flat pan and bake for 11 to 14 minutes or until the top of the cake springs back when lightly touched.
    7. Immediately turn it onto the tea towel sprinkled with icing sugar, take off tray & slowly carefully peel off the baking paper.
    8. Slowly roll up the cake and towel together & allow to cool on a rack.
    9. Make the Filling – in a bowl beat cream cheese with the powdered sugar, butter, and vanilla until light and smooth with a wooden spoon (if using an electric mixer be sure not to over beat at it will split) – place in fridge till the cake is cooled completely.
    10. Unroll the cooled cake and spread the cream cheese mixture all over leaving about 1cm around the edges.
    11. Reroll the cake and wrap in cling wrap & place in fridge for minimum 1 hour before unwrapping & cutting to serve.