frosted spicy sweet potato bars

★★★★★ 7 Reviews
BakingBrenda avatar
By Brenda Watts
from Gaffney, SC

For as long as I can remember, during the holidays my family has always gotten together to share in our holiday cookies. One of our favorite ones is these yummy Spicy Sweet Potato Bars.

Blue Ribbon Recipe

One bite of these sweet potato bars and you'll think they were pumpkin - the flavors are very similar. Raisins and pecans add texture to the bars. Cream cheese frosting on top is slightly tangy and sweet. A nice complement to the bars that are filled with fall flavors. Easy to make, these will be a great addition to a holiday dessert tray.

— The Test Kitchen @kitchencrew
serves 48 cookie bars
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For frosted spicy sweet potato bars

  • 3/4 c
    butter or margarine
  • 1 1/2 c
    brown sugar, firmly packed
  • 3 lg
    eggs
  • 1 can
    sweet potatoes, drained & mashed (15 oz)
  • 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
    readymade cream cheese frosting (16 oz)
  • no-stick cooking spray
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How To Make frosted spicy sweet potato bars

  • 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.
  • 2
    In a large bowl, with an electric mixer on medium speed, beat together butter, sugar, eggs, sweet potatoes, molasses, and vanilla extract for 1 to 2 minutes or until creamy.
  • 3
    Gradually add in flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • 4
    Once all dry ingredients are added, beat for an additional 1 to 2 minutes longer or until blended.
  • 5
    Stir in raisins and 1 cup chopped pecans.
  • 6
    Spoon and evenly spread the mixture onto prepared greased jelly roll baking pan.
  • 7
    Bake for 15 to 20 minutes or until lightly brown and a toothpick inserted in center comes out clean. Cool completely on a wire rack, about 30 minutes.
  • 8
    Frost top evenly with cream cheese frosting. Sprinkle over top of frosting with remaining 1/2 cup chopped pecans.
  • 9
    For bars, cut into 8 rows by 6 rows, to form 48 bars. Store in an airtight container.
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