Sweet Potato Cream Cheese Bars

Ingredients:

1 package white cake mix (about 3.33 cups)

1 c. chopped pecans, toasted

1/2 c. cold butter, cubed

1 package (8 oz.) cream cheese, softened

1/2 c. sugar

3 large eggs, at room temperature

1 can (14 oz.) sweetened condensed milk, divided

3 c. cooked and mashed sweet potatoes (about 3 medium)

2 tsp. pumpkin pie spice

Instructions

Preheat your oven to 350°F (175°C).

Begin by combining the white cake mix and toasted pecans. Cut in the butter until the mixture has a crumbly texture.

Press this mixture of pecans and butter onto the bottom of a greased baking dish measuring 13×9 inches.

In a bowl beat the cream cheese, sugar, 1 egg and 2 tablespoons of milk until it becomes smooth. Set aside this mixture for now.

In another bowl stir together the mashed potatoes, remaining eggs, the rest of the sweetened condensed milk and pumpkin pie spice. Pour this mixture of potatoes over the pecan crust.

Dollop spoonfuls of the cream cheese mixture over the layer of potato. Use a knife to swirl or mix in the cream cheese with the sweet potato filling creating a pattern.

Bake in your preheated oven for, around 45 minutes. Until you notice that the bars have set and developed a golden color on top.

Allow your Sweet Potato Cream Cheese Bars to cool completely before cutting them into bars. It’s best to chill them for the most satisfactory results.