Sweet Potato Cream Cheese Bars Recipe

5 2 2
Sweet Potato Cream Cheese Bars Recipe
Sweet Potato Cream Cheese Bars Recipe photo by Taste of Home
Publisher Photo

Sweet Potato Cream Cheese Bars Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling

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, divided
  • 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. Yield: 2 dozen.

Test Kitchen Tips
  • Use an electric pressure cooker to cook your whole sweet potatoes. It takes just 10 minutes at high pressure.
  • Or you can microwave sweet potatoes, covered, for 8-10 minutes.
  • 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.
    Originally published as Sweet Potato Cream Cheese Bars in Taste of Home September/October 2017

    Nutritional Facts

    1 bar: 304 calories, 15g fat (7g saturated fat), 51mg cholesterol, 240mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 5g protein.

    • 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, divided
    • 1 can (14 ounces) sweetened condensed milk, divided
    • 3 cups cooked and mashed sweet potatoes (about 3 medium)
    • 2 teaspoons pumpkin pie spice
    1. 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.
    2. 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.
    3. Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars. Yield: 2 dozen.

    Test Kitchen Tips
  • Use an electric pressure cooker to cook your whole sweet potatoes. It takes just 10 minutes at high pressure.
  • Or you can microwave sweet potatoes, covered, for 8-10 minutes.
  • 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.
    Originally published as Sweet Potato Cream Cheese Bars in Taste of Home September/October 2017

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forSweet Potato Cream Cheese Bars

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    wjamanda User ID: 6518294 276242
    Reviewed Oct. 13, 2017

    "These turned out great! Everyone enjoyed them, and several asked for the recipe."

    MY REVIEW
    LauraManning User ID: 968398 273420
    Reviewed Sep. 23, 2017

    "Wow! These are really good! I added 1 tsp vanilla and about 1/8 tsp salt to the sweet potato layer. Great fall flavors!"

    Loading Image