3 eggs
1 c. sugar
2/3 c. cooked, mashed sweet potatoes
1 tbsp. lemon juice
3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
3/4 c. chopped pecans
Confections' sugar

Preheat oven to 375 degrees. Line a 10x15 inch jelly roll pan with wax paper. Grease and flour paper.

In large bowl of electric mixer, beat eggs at high speed for 5 minutes. Then add sugar gradually. Stir in the sweet potatoes and lemon juice.

In a separate bowl, stir salt, baking powder, flour and spices together. Gently fold into sweet potato mixture. Pour into prepared pan and sprinkle with nuts. Bake for 15 minutes. Turn out on a dish towel sprinkled with confectioners' sugar. Roll together with towel and wax paper. Cool on wire rack.

While cake cools, prepare Orange Filling:

ORANGE FILLING:

8 oz. cream cheese
4 tbsp. butter
1 c. confectioners' sugar
2 tsp. concentrated orange juice
1/2 tsp. grated orange peel

Bring cream cheese and butter to room temperature. Whip with electric mixer until fluffy. Add sugar and orange 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 before serving.