Sweet Potato Cream Cheese Bars are perfectly flavored for fall. The flavor of sweet potatoes, pecans, and fall spices shine through in these rich, buttery bars.
Course Dessert
Cuisine Southern
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 16
Ingredients
1regular sizebox white cake mix
1cupchopped toasted pecans
1/2cupcold butter,cubed
1(8-ounce) packagecream cheese, softened
1/2cupsugar
3largeeggs,divided
1(14-ounce) cansweetened condensed milk, divided
3cupscooked and mashed sweet potatoes,about 3 medium to large sweet potatoes
2teaspoonspumpkin pie spice
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees and grease a 13x9-inch baking dish.
In a large bowl, combine dry cake mix and pecans. Cut in butter with a pastry blender or your fingers. Press mixture into bottom of prepared pan.
Using an electric stand or hand mixer, beat cream cheese, sugar, 1 egg, and 2 tablespoons of sweetened condensed milk until smooth. Set aside.
In a clean bowl, stir together sweet potatoes, remaining 2 eggs, remaining sweetened condensed milk, pumpkin pie spice, and vanilla extract. Pour mixture over pecan/cake mixture.
Drop cream cheese mixture by spoonfuls over sweet potato mixture. Cut through the cream cheese with a knife to swirl the 2 layers together.
Bake until set, about 45 minutes. Cool completely and then refrigerate for at least 4 hours before cutting into squares and serving.