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Sweet Potato Bars

Instead of pumpkin I like to use orange fleshed sweet potatoes. I think they have a deeper, rich flavor. But if you’re a die hard pumpkin fan you’ll be happy to know you can swap the sweet potato for pumpkin and still have a delicious treat.
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Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

Sweet Potato Bars
  1. In a medium sized mixing bowl whisk oil, sugar, eggs and sweet potatoes (or pumpkin) together by hand.
  2. Add flour, salt, baking soda, baking powder and cinnamon and stir just together.
  3. Pour into a greased 9x13" pan. Bake at 350°F for 15-20 minutes.
Frosting
  1. With a mixer beat cream cheese and butter together. Add cream, vanilla, sugar and a dash of salt. Beat together
  2. Spread frosting over cooled sweet potato bars. Sprinkle with nuts, if desired.