Bar 63: Sweet Potato Pie Bars with Marshmallow Cream Cheese Frosting

Oh goodness friends…you’re going to want to make these!

I wasn’t sure what my taste testers would think about me using sweet potatoes in a recipe…would they love it or hate it?  I didn’t know.  So, I made these bars, I took them to church (where my best taste testers are) and these bars were devoured.  Gone. Done.  My friend Meagan said these were my best bars to date (and I’m pretty sure Meagan has had a bite of all 63).

I’m not sure if it’s the moist and flavorful batter (someone said it tasted like a fall harvest in a bar) or if it’s the whipped Marshmallow Cream Cheese Frosting…but whatever it is, it is delightful and delicious and definitely something you need to make this Thanksgiving (or make it today, you could just make it and enjoy it today!).

You can use either a mashed baked sweet potato or you can mash a can of drained sweet potatoes…either way, you will need one cup of mashed sweet potatoes.

Shopping List

1 box spice cake mix

1/2 cup vegetable oil

2 eggs

1 cup mashed sweet potatoes
1 (14 oz) can of sweetened condensed milk
1 (8 oz) package of cream cheese, softened
1 (7 oz) jar of marshmallow cream (sometimes called marshmallow fluff)
2 cups powdered sugar
1 tablespoon milk

Preheat oven to 350 degrees.

Grease (I use Pam) a 9×13 baking dish.

In a large mixing bowl, combine your cake mix, vegetable oil and 2 eggs with an electric mixer.  Once smooth, pour half of your batter into prepared baking dish and spread out to form an even layer.

In a second bowl, combine your mashed sweet potatoes with your can of condensed milk.  Mix this together with a spoon and then spread it out over your first layer in the baking dish.

Take the other half of your spice cake batter and dot it around the top of the sweet potato layer.  It won’t spread all the way across, just drop big dots of batter all of the top.

Bake 30 to 35 minutes or until the bars are pretty much set in the center.  Remove bars from oven and cool about 30 minutes.  If you’re not immediately frosting, let bars continue to cool in the fridge.

To make the frosting, beat with an electric mixer the cream cheese, marshmallow cream, powdered sugar and milk until smooth.  Add more milk if the frosting is too thick and more powdered sugar if it’s too thin.

Frost cooled bars with Marshmallow Cream Cheese Frosting.  Cut and serve immediately or store in the fridge until you’re ready to serve.

Seriously, one of my very favorite bars.  You will love it too!