October thrusts us into the heart of Autumn…the season known for “pumpkin and spice”. Many of us have a special love for pumpkin flavored comfort foods with their sweet, warm spices.
Having lived in Virginia where sweet potatoes grow plentifully, I began substituting the deep rich flavor of the bright orange fleshed sweet potato in my favorite recipes calling for pumpkin…pumpkin muffins, pumpkin pie and even these pumpkin bars. So, while I’ve renamed these Sweet Potato Bars, pumpkin loving aficionados will be pleased to know they can easily alter the recipe, turning it back to Pumpkin Bars.
This recipe is mild on spice. In fact, rather than a blend of spices, or the one-jar-does-it-all “pumpkin spice”, this recipe only calls for cinnamon. A thin layer of cream cheese frosting is the perfect topping for these bars. This easy to stir together recipe is best when served cold, which makes it perfect for making ahead and storing in the refrigerator.
Sweet Potato Bars
Ingredients
Sweet Potato Bars
- 1/2 cup oil
- 1 cup sugar
- 2 eggs
- 1 cup sweet potatoes, puréed can substitute pumpkin
- 1 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup chopped nuts, optional save some for sprinkling over the frosting
Frosting
- 4 oz cream cheese, room temperature
- 4 tbsp butter, room temperature
- 1 tsp cream
- 3/4 tsp vanilla
- 1 1/4 cups powdered sugar
- 1/8 tsp salt
Instructions
Sweet Potato Bars
- In a medium sized mixing bowl whisk oil, sugar, eggs and sweet potatoes (or pumpkin) together by hand.
- Add flour, salt, baking soda, baking powder and cinnamon and stir just together.
- Pour into a greased 9x13" pan. Bake at 350°F for 15-20 minutes.
Frosting
- With a mixer beat cream cheese and butter together. Add cream, vanilla, sugar and a dash of salt. Beat together
- Spread frosting over cooled sweet potato bars. Sprinkle with nuts, if desired.
