This soft and moist Purple Sweet Potato Cake Roll is considered as a delicious healthy dessert treat for everyone at home. The nutritious purple sweet potato filling has no dairy cream, is utterly soft and smooth with a combination of coconut milk and honey. This is another Tropical twist cake roll in addition to the one (Coconut Pandan Cake Roll) that I had shared with you on my blog two months ago. As usual, the sponge cake can be done and baked within 20 minutes (you can find the step by step pictures over here for on how to make the sponge cake). The recipe for the filling is super easy to follow. You just need to steam the sweet potatoes till soft, then mash and blend the mixture finely before rolling it up with the sponge cake. Then chill the Purple Sweet Potato Cake Roll in the refrigerator for a few hours before slicing it to enjoy.

Sweet potatoes come in a variety of sizes and colors — including orange, white, and purple — and are rich in vitamins, minerals, antioxidants, and fiber. Read about the health benefits from here

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Purple Sweet Potato Cake Roll

This nutritious purple sweet potato filling has no dairy cream, is utterly soft and smooth with a combination of coconut milk and honey. Considered as a delicious healthy dessert treat for everyone at home.

Author Ann Low

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Ingredients

Sponge cake

4 egg yolks
60 g caster sugar
80 g mashed purple sweet potato
40 ml coconut milk - Kara brand
50 ml corn oil
60 g cake flour or plain flour
20 g corn flour (starch)

Meringue

4 egg whites
30 g caster sugar

Purple sweet potato filling

800 g purple sweet potato
4 tbsp coconut milk
4 tbsp honey
70 ml corn oil
pinch of salt

Instructions

Steam purple sweet potato with skin on till very soft, for about 30-40 minutes. Drain the excess water and remove skin.
Place the cooked sweet potatoes in the food processor to blend to fine and smooth. Then then weigh 550g potatoes for the filling and 80g in the batter.
Filling - Place the 550g sweet potato, coconut milk, honey, salt and corn oi in a food processor again and blend to fine and smooth, side aside and leave cool.
Sponge cake - Preheat oven at 170 deg C. Line 10 x 11 or 10 x 12 inch, lined baking tray with parchment paper.
In a large bowl, mix egg yolks, sugar and 80g sweet potato paste, stir well with a hand whisk. Add in coconut milk and oil into egg mixture, stir well. Sift in cake flour and corn flour, mix well again, set aside.
Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites till peaks form.
Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
Pour batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven and bake for about 16-18 minutes. Remove cake from pan, remove the parchment paper and leave to cool.
Spread the sweet potato filling on sponge cake. Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours before serving.
Fill the remaining sweet potato filling into a piping bag with nozzle tip #1M and pipe on cake. Place the roll cake back to the fridge and chill for 1 - 2 hours before serving.