Sweet Potato Bars with Cream Cheese Frosting

These Sweet Potato Bars with Cream Cheese Frosting are incredibly moist, thick, and delicious! With Thanksgiving about three weeks away, I have been planning the menu for a few weeks now. I was thinking of making the Pumpkin Bars with Cream Cheese Frosting that I posted a few weeks ago. They were such a hit with my family and friends, however, I wondered how a Sweet Potato Bar would taste. So I set off to the kitchen with this recipe in my head and my mouth-watering as I kept thinking of how delicious it would have to be. Two of my favorite things to cook with this time of year are pumpkins and sweet potatoes! If you are pressed for time and do not want to bake the sweet potatoes in the oven you can use the canned sweet potatoes and mash them. Either way, you will have a Thanksgiving dessert that is sure to impress and keep your guests coming back for more.

Sweet Potato Bars with Cream Cheese Frosting

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Ingredients:

For the Sweet Potato Bar:

  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 3/4 cups mashed sweet potatoes
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

For the Cream Cheese Frosting:

  • 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and sweet potato on medium speed until light and fluffy.
  3. In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda.
  4. Hand mix the dry ingredients into the sweet potato mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
  5. In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled sweet potato bars.

Source: adapted from Paula Deen

This post was featured on the Foodbuzz Top 9!

16 Responses to “Sweet Potato Bars with Cream Cheese Frosting”

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    1
    briarrose — November 3, 2010 @ 10:02 am

    Oh my…..when I saw the picture I just wanted them. I will have to make a batch of these soon.

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    Lucie — November 3, 2010 @ 3:49 pm

    Sounds great–I tend to go towards pumpkin when I bake during the fall, and have never baked with sweet potato. it’s not very common here in France! Looking forward to trying it!

    • Christina replied: — November 7th, 2010 @ 10:02 pm

      If you can get a hold of a few sweet potatoes definitely try this out…so yummy!

  3. Pingback: Pumpkin Bars with Cream Cheese Frosting | Sweet Pea's Kitchen

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    3
    Annie's Dish — November 3, 2010 @ 8:31 pm

    Those look so good and easy. I love sweet potatoes!

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    4
    jennynoowyn — November 5, 2010 @ 5:04 am

    oooh sweet potato bars… that sounds (and looks) delicious!

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    happywhennothungry — November 5, 2010 @ 9:25 am

    These bars look so yummy and I love how they’re made with sweet potato. I’ll def have to give these a try. Thanks for sharing :-)

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    6
    Lauren — November 5, 2010 @ 11:19 am

    I found your post on Foodbuzz – these look to DIE for! Nothing like a good Southern-inspired dessert :)

    • Christina replied: — November 7th, 2010 @ 10:02 pm

      So true…love southern cooking!

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    7
    ezsrecipes — November 5, 2010 @ 12:09 pm

    Oooh, these look great! I love sweet potato but have never had it in the form of a baked good before! I bet in this form my husband could even eat it (he is not a sweet potato fan), as long as he didn’t know ahead of time that it consists of sweet potato! ;)

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    Alison — November 20, 2010 @ 7:07 pm

    I baked a batch of these today, adding about a cup of chopped pecans to the mix. We took them to my daughter’s piano recital and they were a HUGE hit. 2 people asked for the recipe. These are delicious and easy to make. Thanks for sharing the recipe!

    • Christina replied: — November 20th, 2010 @ 10:20 pm

      Yea! Thank you so much for commenting to tell me that everyone enjoyed them! I love to hear it! :)

  10. Pingback: Thanksgiving Essentials: Sweet Potatoes

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    Lydia — October 13, 2011 @ 11:34 am

    Wow! These look amazing.. I will try them out tonight, and let you know how they worked out! =)

    • Christina replied: — October 18th, 2011 @ 10:09 pm

      I hope that you enjoyed them! :)

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