Move over pumpkin pie; here come sweet potato bars. These bars are the definition of comfort food. Sweet and creamy with hints of buttery bliss, you cannot go wrong with these Sweet Potato Cream Cheese Bars.
Layers of heaven
There are usually three layers to this sweet southern dish, the nutty pecan bottom, the swirled top layer, and an added fourth layer of melty, gooey marshmallows. Made with sweet potato and cream cheese, this is, without a doubt—the best cheat day dish.
You can make these sweet potato cream cheese bars ahead of time; some cooks prefer to leave them overnight inside the fridge to set even further.
Sweet Potato Cream Cheese Bars Recipe
Creamy bars with just the right amount of sweetness are the ideal snack for any time of the day, before or after meals.
- 1 box cake mix, white, regular size
- 1 cup pecans, chopped and toasted
- 1/2 cup cold butter, cubed
- 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs, divided
- 14 oz can of sweetened condensed milk, divided
- 3 cups cooked and mashed sweet potatoes, (Bake about 3 medium to large sweet potatoes for 30 minutes, remove the skins and mash)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
According to the cake mix instructions, preheat your oven to the recommended temperature. Prepare a cast-iron casserole dish for the oven.
Combine the dry cake mix and pecans in a large bowl. Drop butter cubes in and cut into the mixture; once the butter is cut in with either a pastry blender or a butter knife, use your fingers to rub the mix together lightly. Make sure your hands are not too warm, as this will melt the butter. Press the mixture into the bottom of the casserole dish.
Blend the cream cheese and sugar until it has a smooth consistency. We recommend using an electric mixer for this. Add 2 tablespoons of condensed milk and 1 egg to the mixture, blend until smooth.
In a new bowl, blend the sweet potato, 2 eggs, and condensed milk; once well incorporated, add the pumpkin spice and vanilla extract. Spoon the mixture over the pecan cake base. Smooth the mixture out evenly.
Drop spoonfuls of cream cheese mixture on top. Using a wooden stick, swirl through the sweet potato and cream cheese layers, mixing the two layers.
Bake for 45 minutes, then remove from the oven, and cool completely; once cooled; set in the refrigerator for 4 hours.
Make these ahead and store them inside the fridge for the next day.
Sweet Potato Cheesecake Bars Recipe
Sweet cheesecake style decadence, this dessert cheesecake bar recipe has it all from creamy goodness to sweet melted marshmallow goo. The secret to the creamy texture of these cheesecake bars: sweet potato mashed to perfection.
- 1-1/2 cups crushed graham crackers
- 1/2 cup finely chopped and toasted Pecans
- 1 cup sugar, plus 2 tablespoons extra
- 2 tablespoons butter, unsalted and melted
- 4 packages of 8 oz. Cream Cheese, softened
- 15 oz mashed sweet potato
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 medium eggs
- 2 cups mini marshmallows
Preheat oven to 350 degrees. Line a casserole dish with baking paper.
Take a medium-sized bowl, combine the cracker crumbs, 2 tablespoons of butter, pecans, and sugar. Mix well, press the mixture into the casserole dish.
Using a stand mixer, beat the cream cheese, sugar, and sweet potatoes together until smooth. Add the spices, vanilla to the sweet potato mixture. Start adding the eggs, one after another. Blend the mixture on low after each egg. Pour the mixture over the graham cracker crust.
Bake for 45 minutes. Leave it to cool before setting in the fridge for 4 hours. Before serving, top the sweet potato cheesecake with mini marshmallows, place under a grill on high for a few minutes till the marshmallows turn golden brown.
Cut into bars and enjoy.
Comfort food for all kinds
Whether you love sweet treats or something a little more savory, these tasty cream cheese bars hit the spot for anyone. From kids to adults, they are a hit in every family. Swap out some of the ingredients for healthy alternatives like coconut blossom sugar or opt for gluten-free cake mixes to make these bars perfect for school lunch box treats.
Sweet potato bars are ideal for getting rid of leftover sweet potatoes or if you have run out of pumpkin and have a hankering for some pie!