We realize the use of sweet potatoes in dessert can be pretty controversial around the dinner table, but if you give these Muzzarelli Farms Sweet Potato Cream Cheese Bars a shot, they're sure to give Mom's traditional pumpkin bread a run for its money during Thanksgiving dinner!
1 package white cake mix
3 medium-sized Muzzarelli's sweet potatoes, cooked and mashed
1 package cream cheese (room temp)
1 can sweetened condensed milk
1 cup chopped pecans
2 tsp pumpkin pie spice
½ c cold butter
3 large eggs
½ c sugar
Preheat your oven to 350 degrees and spray a 13x9-in. baking pan with a non-stick spray.
In a large mixing bowl, combine cake mix and pecans with melted butter until crumbly, then evenly press your mixture into the bottom of the pan.
In another bowl, beat cream cheese sugar, one egg, and two tablespoons of condensed milk until smooth, and set aside.
In a separate bowl, stir in your mashed sweet potatoes, two eggs, two teaspoons of pumpkin pie spice (or a little more if you want a bit more spice), and what's remaining of the sweetened condensed milk. Mix well, and evenly pour over the crust in your pan.
Using a spoon or cake spreader, spread the cream cheese mixture over the top, and bake for 45 minutes.
Allow to cool in the fridge overnight before cutting, and enjoy the spice of autumn!