SWEET POTATO SWIRL

Ingredients

3 large eggs
1 cup sugar
2/3 cup cooked, mashed sweet potato
3/4 cup biscuit mix
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2 tablespoons powdered sugar
1 (8-ounce) package cream cheese, softened
1/3 cup butter or margarine, softened
1 cup sifted powdered sugar
1 teaspoon vanilla

Preparation

Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan; line with wax paper, and grease wax paper. Set aside. In a mixing bowl, with an electric mixer, beat eggs at high speed until thick and pale. Gradually add 1 cup granulated sugar, beating until sugar dissolves and soft peaks form. Fold in sweet potato. Combine biscuit mix and spices in a small bowl. Fold into sweet potato mixture, blending well. Spread into prepared pan. Bake at 375 degrees for 13-15 minutes. Meanwhile, sift 2 tablespoons powdered sugar in a 15- x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto sugared towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together. Cool completely on a wire rack, seam side down. Beat cream cheese and butter at medium speed of electric mixer until creamy. Add 1 cup powdered sugar and vanilla, beating well. Unroll cake; carefully spread cream cheese mixture over cake and reroll cake (without towel). Place on a serving plate seam side down. Chill at least two hours before serving.