Sweet Potato Roll with Maca and Cream Cheese

  • Makes
  • 8
  • Prep Time (min)
  • 25
  • Cook (min)
  • 15
  • Carb Grams (g)
  • 59
  • Cook Difficult
  • 6


  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • 3 eggs
  • 2/3 cup sweet potato puree
  • 1 tsp baking soda
  • ½ tsp pumpkin pie spice
  • ½ tsp salt
  • 2 tsp Zen Spirit maca powder
  • Filling:
  • 8oz cream cheese
  • 1 ¼ cup powdered sugar, plus more for dusting
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • ¼ tsp salt


  • : 15x10 inch baking pan
  • Cooking spray
  • Hand mixer
  • Mixing bowl
  • Kitchen spatula


  • Preheat the oven to 350°F. Line a 15x10 inch baking pan with parchment paper and spray with cooking spray. Set aside.

  • In a medium bowl, combine together flour, sugar, eggs, sweet potato puree, baking soda, pumpkin spice, salt, and Zen Spirit maca powder. Using a hand mixer, beat for 2-3 minutes on medium speed. Pour the batter into the prepared baking pan and bake for 15 minutes or until a toothpick inserted in the middle comes out clean.

  • Remove from the oven and cool for a while. Meanwhile, lay out a large kitchen towel on your counter and dust with powdered sugar. Flip the chilled cake onto a kitchen towel and peel off the parchment paper. Using a kitchen towel, gently roll the cake into a log and cool completely.

  • Meanwhile, prepare the filling. In a medium bowl, combine together powdered sugar, butter, vanilla extract, and salt. Using a hand mixer fitted with whisking attachments, beat well on high speed until light and smooth.

  • Now, gently unroll the cake. Spread the cream cheese mixture and roll back up. Optionally, dust with some more powdered sugar and refrigerate for 1 hour.

  • Slice and serve.

Sweet Potato Roll with Maca and Cream Cheese

It's time to try something entirely new and delicious! This sweet potato roll with delicious maca powder and cream cheese filling will definitely blow your mind! And the best of all – the cake can stand in the refrigerator for days without losing its flavor or shape!

Sweet potato batter is extremely easy to make but it will require a few tricks to stay in one piece when you roll it. First, make sure to line your baking sheet with parchment paper and to grease it with a generous amount of cooking spray.

This will allow you to peel off the parchment paper once the cake is done without damaging its texture.
Once you've removed the cake from the oven make sure to slightly cool it (just enough so you can handle it with your hands) and roll it up using a large kitchen towel. Let the cake sit like this until completely cooled. This way the cake will be elastic enough for the final rolling. However, make sure to dust your kitchen towel with some powdered sugar (or even maca powder!) so it wouldn't stick to the cake.

Finally, spread the cream cheese filling over the chilled cake and roll up again. Of course, you can add some maca powder to the filling as well.

Zen Spirit cacao powder or even Matcha powder will also be an excellent choice for the filling. The choice is yours!

Nutrition information per serving: Calories: 373, Protein: 6.1g, Total Carb: 59.3g, Dietary Fiber: 1g, Total Fat: 13.2g 

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