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Sweet Potato Cream Cheese Bars

If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
  • Total Time
    Prep: 20 min. Bake: 45 min. + chilling
  • Makes
    2 dozen

Ingredients

  • 1 package white cake mix (regular size)
  • 1 cup chopped pecans, toasted
  • 1/2 cup cold butter, cubed
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 1 can (14 ounces) sweetened condensed milk, divided
  • 3 cups cooked and mashed sweet potatoes (about 3 medium)
  • 2 teaspoons pumpkin pie spice

Directions

  • Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish.
  • Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture.
  • Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

Test Kitchen Tips
  • Use an electric pressure cooker to cook whole sweet potatoes. It takes just 10 minutes at high pressure. Pierce each potato with a fork 4-5 times before cooking.
  • Or you can microwave sweet potatoes, covered, for 8-10 minutes. Pierce them with a fork 4-5 times before cooking.
  • Try making your own Pumpkin Pie Spice.

  • Editor's Note
    To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Nutrition Facts
    1 bar: 304 calories, 15g fat (7g saturated fat), 51mg cholesterol, 240mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 5g protein.

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