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Sweet Potato Cake Roll
Preheat oven to 375 degrees. Line a 10 x 15-inch jelly roll pan with wax paper. Grease and flour paper. In the large bowl of an electric mixer, beat eggs at high speed for 5 minutes. Then add sugar gradually. Stir in cooked sweet potatoes or yams and lemon juice. In a separate bowl, stir flour, baking powder, spices and salt together. Gently fold into sweet potato or yam mixture.
Pour into prepared pan and sprinkle with nuts. Bake for 15 minutes. Turn out onto dish towel sprinkled with confectioner's sugar. Roll together with towel and wax paper. Cool on wire rack. While cake cools, prepare Orange Filling
Bring cream cheese and margarine to room temperature. Place them in the large bowl of an electric mixer and whip until fluffy. Add sugar and orange juice concentrate. Beat until smooth.
Unroll cake, carefully peel off paper and spread cake with filling. Roll cake up and wrap in new wax paper. Chill 2 to 4 hours
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