1 c. cooked sweet potatoes
4 whole eggs
1 c. sugar
2/3 c. self-rising flour
1 tsp. vanilla
1/8 tsp. pumpkin pie spice (optional)

Beat all ingredients (except filling) well with mixer, removing strings from beaters every few minutes. Pour into 15x13 greased cookie sheet. The mixture will be free flowing.

Cook in oven for 20 minutes at 350 degrees. Set aside and let cool completely before spreading on filling.

FILLING:

4 oz. cream cheese
4 oz. Cool Whip
1/4 c. powdered sugar
1 tsp. vanilla
Nuts, chopped (optional)

Mix well and spread evenly on cooled potato mixture. Sprinkle with nuts (optional). Roll up and cover with Saran Wrap; refrigerate until ready to slice and serve.