3 eggs
2/3 c. mashed, cooked sweet potatoes
1 tsp. lemon juice
1 tsp. baking powder
1 tsp. ground cinnamon
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1/3 c. butter, softened
1 c. sifted powdered sugar
1 tsp. vanilla extract
1 c. sugar
3/4 c. all purpose flour
1/4 tsp. salt
1 tsp. apple pie spice
1-2 tbsp. powdered sugar
Garnishes: sweetened whipped cream, chopped pecans

Grease and flour a 15"x10"x1" jelly roll pan; set aside. Beat eggs in a large bowl at high speed with an electric mixer until thick; gradually add sugar and beat 5 additional minutes. Stir in sweet potatoes and lemon juice. Combine flour and next 5 ingredients; gradually stir into potato mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375 degrees for 12 to 15 minutes.

Sift 1 to 2 tablespoons powdered sugar in a 15"x10" rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn cake out onto sugared towel. Starting at the narrow end, roll up cake and towel together; let cake cool on a wire rack, seam side down.

Beat cream cheese and butter in a large bowl at high speed with an electric mixer; gradually add 1 cup powdered sugar and vanilla, beating until blended. Unroll cake; spread with cream cheese mixture and carefully re-roll. Place cake on plate, seam side down. Garnish with whipped cream or pecans if desired.