Frosted Spicy Sweet Potato Bars

Brenda Watts Recipe

By Brenda Watts BakingBrenda

For as long as I can remember, during the Holidays my family has always gotten together to share in our Holiday Cookies. One of are favorite ones are these yummy Spicy Sweet Potato Bars


Recipe Rating:
 6 Ratings
Serves:
48 cookie bars
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Mmmm... sugar and spice and everything nice! The sweet potatoes make for a yummy alternative to pumpkin, but still capture the flavors of the season.

Ingredients

no-stick cooking spray
3/4 c
butter or margarine
1 1/2 c
brown sugar, firmly packed
3 large
eggs
1 can(s)
(15-oz.size)sweet potatoes,drained & mashed
2 Tbsp
molasses
1 tsp
vanilla extract
2 1/2 c
all purpose flour
2 tsp
baking powder
1 tsp
baking soda
1/4 tsp
salt
2 tsp
pumpkin pie spices
1 c
raisins
1 1/2 c
pecans, chopped
1 can(s)
(16-oz.size)ready made cream cheese frosting

Directions Step-By-Step

1
Heat oven to 350 degrees. Spray bottom and sides of a jelly roll baking pan, 15 1/2 X 10 1/2 X 1-inch, with no-stick cooking spray; set aside. In a large bowl, beat together butter, sugar, eggs, sweet potatoes, molasses, and vanilla extract, with an electric mixer on medium speed, for 1 to 2 minutes, or until creamy. Gradually add in flour, baking powder, baking soda, salt, and pumpkin pie spice, beat for an additional 1 to 2 minutes longer, or until blended. Stir in raisins and 1 cup chopped pecans. Spoon and evenly spread mixture onto prepared greased jelly roll baking pan.
2
Bake for 18 to 20 minutes, or until light brown and toothpick inserted in center comes out clean. Cool completely on wire rack, about 30 minutes.
3
Frost top evenly with cream cheese frosting. Sprinkle over top of frosting with remaining
1/2 cup chopped pecans. For bars, cut into 8 rows
by 6 rows, to form 48 bars. Store in airtight container.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy