Baked Sweet Potato And Cream Cheese Best Recipes

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SWEET POTATO CREAM CHEESE BARS

2022-09-28



Sweet Potato Cream Cheese Bars image

If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead-they're even better refrigerated overnight. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients:

  • 1 package white cake mix (regular size)
  • 1 cup chopped pecans, toasted
  • 1/2 cup cold butter, cubed
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 1 can (14 ounces) sweetened condensed milk, divided
  • 3 cups cooked and mashed sweet potatoes (about 3 medium)
  • 2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

Nutrition Facts : Calories 304 calories, Fat 15g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

SWEET POTATOES WITH CREAM CHEESE TOPPING

2006-10-30



Sweet Potatoes With Cream Cheese Topping image

Found the recipe in my Simple & Delicious magazine. I haven't tried these yet, but wanted to get the recipe posted in time for Thanksgiving.

Provided by Bobbie

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients:

  • 4 small sweet potatoes
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1/4 teaspoon pumpkin pie spice

Steps:

  • Scrub and pierce sweet potatoes and place on a microwave safe plate.
  • Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
  • Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
  • Make a slice in the top of each potato; fluff pulp with a fork.
  • Dollop with cream cheese mixture.

Nutrition Facts : Calories 237.8, Fat 10.4, SaturatedFat 6.5, Cholesterol 31, Sodium 157.6, Carbohydrate 33.5, Fiber 3.9, Sugar 12.1, Protein 3.7

CREAMY SWEET POTATO CASSEROLE

2022-09-28



Creamy Sweet Potato Casserole image

a better creamier sweet potato casserole not dulled down with spices that really lets you have a great sweet potato flavor.

Provided by patriciamercer84

Categories     Yam/Sweet Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients:

  • 5 lbs sweet potatoes, peeled and cut into 1-inch chunks
  • 6 tablespoons heavy cream
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 ounces cream cheese
  • 1 (10 ounce) package marshmallows, halved crosswise

Steps:

  • 1. COOK POTATOES Combine potatoes, cream, butter, sugar, salt, and pepper in Dutch oven. Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 25 minutes.
  • 2. SIMMER POTATOES Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
  • 3. MASH POTATOES Add cream cheese to pot. Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth or if you prefer silky-smooth potatoes, use a hand mixer to beat the potatoes. Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.
  • 4. TOAST MARSHMALLOWS Transfer potato mixture to 2-quart baking dish and top with single layer marshmallows. Bake until marshmallows are browned, about 5 minutes. Serve.
  • MAKE AHEAD: After transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days. Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.

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