While I like the idea of the pumpkin roll, I wanted something a little easier to make. I decided to take my recipe for sweet potato muffins and put it in a loaf pan. If you prefer pumpkin, you can just substitute pumpkin puree for the sweet potato puree.
For the loaf, use the sweet potato muffin recipe. Place in loaf pans instead of muffin cups. Cook approximately 30 minutes or until the toothpick comes out clean when inserted. Allow to cool completely before cutting into layers.
Once the loaf cooled completely. I slice into 3 layers. Alternate layers of “cake” and cream cheese frosting/filling. I chose to frost the whole loaf after it was completed, but it looks pretty without frosting as well.
Cream Cheese Frosting/Filling
Ingredients:
- 1 block of cream cheese (softened)
- 2 sticks of butter (unsalted, softened)
- 2 Tbsp sour cream (heaping)
- 1 tsp vanilla
- 2 C powdered sugar
Directions:
- Cream together cream cheese, butter, sour cream, and vanilla.
- Slowly whip in the powdered sugar. Beat until fluffy.
