Sweet Potato Spice Bars Recipes

Steps:

• 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.

Steps:

• In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking dish., Place the sweet potatoes, cream cheese, 1/2 cup sugar, egg and pie spice in a food processor; cover and process until blended. Spread over crust., Bake at 350° until center is almost set, 20-25 minutes. Meanwhile, in a small bowl, combine the sour cream, vanilla and remaining sugar. Spread over filling. Combine topping ingredients; sprinkle over top. Bake just until set, 5-8 minutes longer. Cool on a wire rack., Refrigerate for at least 2 hours. Cut into bars.

Steps:

• Preheat the oven to 350 degrees.
• Mix melted butter, cake mix and the egg with a mixer.
• Spread into a greased 13x9 baking dish and pack it down to form an even crust layer. Set it aside.
• Cream together the sweet potato, cream cheese and butter with an electric mixer until smooth.
• Add the vanilla, sugar and spices and continue blending.
• Beat the eggs, add to the mixture and blend until fully incoptorated.
• Spread the sweet potato mixture evenly over the cookie layer.
• Bake for 50-60 minutes until the center is set but still soft.
• Cool and cut into squares.

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
• Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• 1. Heat oven to 350 degrees. Spray bottom and sides of a jelly roll baking pan, 15 1/2 X 10 1/2 X 1-inch, with no-stick cooking spray; set aside.
• 2. In a large bowl, with an electric mixer on medium speed, beat together butter, sugar, eggs, sweet potatoes, molasses, and vanilla extract for 1 to 2 minutes or until creamy.
• 3. Gradually add in flour, baking powder, baking soda, salt, and pumpkin pie spice.
• 4. Once all dry ingredients are added, beat for an additional 1 to 2 minutes longer or until blended.
• 5. Stir in raisins and 1 cup chopped pecans.
• 6. Spoon and evenly spread the mixture onto prepared greased jelly roll baking pan.
• 7. Bake for 15 to 20 minutes or until lightly brown and a toothpick inserted in center comes out clean. Cool completely on a wire rack, about 30 minutes.
• 8. Frost top evenly with cream cheese frosting. Sprinkle over top of frosting with remaining 1/2 cup chopped pecans.
• 9. For bars, cut into 8 rows by 6 rows, to form 48 bars. Store in an airtight container.