Now, we realize the use of sweet potatoes in dessert can be pretty controversial ‘round the dinner table. At Thanksgiving, two factions of the family form over the issue of melted marshmallows over sweet potatoes—the group that loves it, and the group that doesn’t.
But if you’re like us, these earthy sweets are much more than sides. And if you give these sweet potatoes bars a shot, we promise they’ll give mama’s traditional pumpkin bread a run for its money.
Here’s What You’ll Need:
• 1 package white cake mix
• 3 cups cooked and mashed Muzzarelli’s sweet potatoes
• 1 package cream cheese (room temp)
• 1 can sweetened condensed milk
• 1 cup chopped pecans
• 2 t pumpkin pie spice
• ½ c cold butter
• 3 large eggs
• ½ c sugar
Here’s What You’ll Need to Do:
First, let’s get that oven up to temp; preheat to 350 degrees, and spray a 13x9in baking pan with a non-stick spray. In a large mixing bowl, combine cake mix and pecans with melted butter until fully incorporated—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 tablespoons of pumpkin pie 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!
Muzzarelli Farms is open seven-days-a-week from 8am to 6pm. Stop out any time for Jersey Fresh vegetables and all kinds of delicious concoctions in the fridge at our farm market at 3460 Oak Road in Vineland, New Jersey.