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
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.
TOTAL TIME: Prep: 20 min. Bake: 45 min. + chilling
YIELD: 2 dozen.
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.
1 bar: 304 calories, 15g fat (7g saturated fat), 51mg cholesterol, 240mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 5g protein.