Sweet Potato Cheesecake Brownies

Total Time Prep: 20 min. Bake: 45 min. + chilling

Yield 2 dozen

Satisfy your sweet tooth with these decadent sweet potato cheesecake brownie bars. This simple recipe results in an irresistible treat for just about any occasion.

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, 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

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.

Nutrition Facts

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

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

Recipe Creator

Community Cook