2  cup  All Purpose flow
 ¾  tsp  Cinnamon
 1  tsp  Baking powder
 1  tsp  Ginger
 ½  tsp  Nutmeg
 ½  tsp  Salt

 4       Eggs
 1  cup  Sugar
 2  cup  Sweet Potatoes
 1  tsp  Lemon juice

 ¼  cup  Powdered Sugar
 

Grease and lightly flour a 15x10x1 jelly roll pan.  Set aside.

Stir together flour and next 5 ingredients.  In a small mixer bowl, beat eggs at high speed 5 min. or till thick and lemon colored.

Gradually add sugar, beating till dissolved.  Stir in sweet potatoes and lemon juice.

Fold dry ingredients into potato mixture.  Spread evenly in jelly roll pan.

Bake 375° for 12 to 15 min. or till done.  Immediately loosen edges from pan and turn out on towel sprinkled with powdered sugar.  Starting with narrow end, roll warm cake and towel together.  Cool on wire rack.
 
 

FILLING:

 1  pkg  Cream cheese  [8 oz]
 1  cup  Cool Whip
 1  cup  Powdered sugar
 ½  tsp  Vanilla
 1  cup  Chopped pecans

Beat cream cheese, cool whip and vanilla till smooth.  Beat  in powdered sugar.

Unroll cake and spread with filling. Sprinkle with nuts.

Roll up and chill at least 30 minutes.  Slice and serve.