These Sweet Potato Cream Cheese Bars are the perfect blend of creamy, spiced sweet potatoes, rich cream cheese swirls, and a crunchy pecan crust!
You know those recipes that start with a happy accident? That’s exactly how these Sweet Potato Cream Cheese Bars happened in my kitchen. I was all set to make a pumpkin dessert—spices out, cream cheese ready, oven preheated—when I realized I was completely out of pumpkin.
Cue the mild panic. But then, I spotted a few sweet potatoes sitting on the counter, and something told me, this might just work. And wow, did it ever.
The sweet potatoes gave the bars an unbelievably smooth and creamy texture, plus this natural sweetness that made everything taste even better than my original plan. The cream cheese swirl? Pure magic. And the pecan-studded crust? Buttery, crunchy, and the perfect contrast to all that creaminess.
Now, these bars have become a non-negotiable in my holiday baking lineup. But honestly? I make them all year long. Because who says sweet potatoes are only for fall?
Why You’ll Love This Sweet Potato Cream Cheese Bars Recipe?
- Ridiculously creamy & flavorful – Sweet potatoes + warm spices + cream cheese? Yes, please.
- No-fuss crust – No rolling, no blind baking—just mix, press, and done!
- Perfect for making ahead – They taste even better the next day.
- Crowd favorite – Every time I bring these somewhere, someone asks for the recipe.
Ingredient Notes:
Let’s talk about what makes these bars so special:
- White Cake Mix – It’s the shortcut that makes the crust buttery and crisp without any extra effort.
- Toasted Pecans – Adds crunch and depth—and trust me, toasting them first makes a difference.
- Butter – Because a good crust needs butter for that melt-in-your-mouth texture.
- Cream Cheese – Balances the sweetness with its rich, slightly tangy flavor.
- Sugar – Just enough to sweeten the cream cheese swirl.
- Eggs – The binder that keeps everything together while making the filling extra smooth.
- Sweetened Condensed Milk – Adds richness and a caramel-like sweetness.
- Mashed Sweet Potatoes – The star of the show! Naturally creamy and packed with flavor.
- Pumpkin Pie Spice – Because warm, cozy spices make everything better.
How To Make Sweet Potato Cream Cheese Bars?
Step 1. Make the Crust
Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking dish. In a bowl, mix together the white cake mix and toasted pecans. Cut in the cold butter until the mixture looks crumbly.
Press this mixture into the bottom of your prepared dish. This forms the delicious, nutty base for your bars.
Step 2. Prepare the Cream Cheese Layer
In another bowl, beat together cream cheese, sugar, 1 egg, and 2 tablespoons of sweetened condensed milk until smooth. This is your dreamy, creamy swirl layer. Set it aside for now.
Step 3. Make the Sweet Potato Filling
In a separate bowl, whisk together mashed sweet potatoes, the remaining eggs, the rest of the sweetened condensed milk, and pumpkin pie spice. Stir until everything is smooth and well combined.
Pour this sweet potato mixture over the crust, spreading it out evenly.
Step 4. Swirl in the Cream Cheese
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Dollop spoonfuls of the cream cheese mixture over the sweet potato layer. Take a knife and gently swirl the two together—don’t overmix, just create a marbled effect.
Step 5. Bake Until Set
Place the baking dish in the oven and bake for 45 minutes, or until the bars are golden on top and the center is set.
Step 6. Cool & Chill
Let the bars cool completely. For the best texture, chill them in the fridge for a few hours before cutting. This makes them easier to slice and enhances the flavor.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap each bar individually and freeze for up to 2 months.
- Reheating: If you like them warm, heat a slice in the microwave for 10-15 seconds.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
- Swap the nuts – Try walnuts or almonds instead of pecans.
- Use a graham cracker crust – Skip the cake mix and use crushed graham crackers mixed with melted butter.
- Try maple syrup – Swap some of the sweetened condensed milk for maple syrup for a deeper sweetness.
- Make it gluten-free – Use a gluten-free cake mix or almond flour in the crust.
What to Serve with Sweet Potato Cream Cheese Bars?
- Whipped Cream: Light and fluffy, it complements the richness perfectly.
- Vanilla Ice Cream: A warm bar + a scoop of vanilla? Unreal.
- Caramel Drizzle: For those who love a little extra sweetness.
- Coffee or Chai Tea: The warm spices pair beautifully with a cozy drink.
Frequently Asked Questions:
Can I use canned sweet potatoes?
Yes! Just make sure they’re unsweetened and well-drained before mashing them.
Can I make these ahead of time?
Absolutely! In fact, they taste even better after chilling for a few hours.
How do I make them less sweet?
Use less sugar in the cream cheese layer or swap the sweetened condensed milk for half-and-half and a little honey.
These Sweet Potato Cream Cheese Bars are like a warm hug in dessert form. Creamy, spiced, and perfectly sweet, they’re the kind of treat that makes you stop and savor each bite.
So, are you team sweet potato or team pumpkin? Drop a comment below and let’s talk!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potato Cream Cheese Bars
Ingredients
- 1 package white cake mix about 3.33 cups
- 1 c. chopped pecans toasted
- 1/2 c. cold butter cubed
- 1 package 8 oz. cream cheese, softened
- 1/2 c. sugar
- 3 large eggs at room temperature
- 1 can 14 oz. sweetened condensed milk, divided
- 3 c. cooked and mashed sweet potatoes about 3 medium
- 2 tsp. pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C).
- Begin by combining the white cake mix and toasted pecans. Cut in the butter until the mixture has a crumbly texture.
- Press this mixture of pecans and butter onto the bottom of a greased baking dish measuring 13x9 inches.
- In a bowl beat the cream cheese, sugar, 1 egg and 2 tablespoons of milk until it becomes smooth. Set aside this mixture for now.
- In another bowl stir together the mashed potatoes, remaining eggs, the rest of the sweetened condensed milk and pumpkin pie spice. Pour this mixture of potatoes over the pecan crust.
- Dollop spoonfuls of the cream cheese mixture over the layer of potato. Use a knife to swirl or mix in the cream cheese with the sweet potato filling creating a pattern.
- Bake in your preheated oven for, around 45 minutes. Until you notice that the bars have set and developed a golden color on top.
- Allow your Sweet Potato Cream Cheese Bars to cool completely before cutting them into bars. It's best to chill them for the most satisfactory results.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
