Ingredients

The following ingredients have 4 Servings
  • 1 regular size box white cake mix
  • 1 cup chopped toasted pecans
  • 1/2 cup cold butter, (cubed)
  • 1 (8-ounce) package cream cheese, (softened)
  • 1/2 cup sugar
  • 3 large eggs, (divided)
  • 1 (14-ounce) can sweetened condensed milk, divided
  • 3 cups cooked and mashed sweet potatoes, (about 3 medium to large sweet potatoes)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350 degrees and grease a 13x9-inch baking dish.
  • In a large bowl, combine dry cake mix and pecans. Cut in butter with a pastry blender or your fingers. Press mixture into bottom of prepared pan.
  • Using an electric stand or hand mixer, beat cream cheese, sugar, 1 egg, and 2 tablespoons of sweetened condensed milk until smooth. Set aside.
  • In a clean bowl, stir together sweet potatoes, remaining 2 eggs, remaining sweetened condensed milk, pumpkin pie spice, and vanilla extract. Pour mixture over pecan/cake mixture.
  • Drop cream cheese mixture by spoonfuls over sweet potato mixture. Cut through the cream cheese with a knife to swirl the 2 layers together.
  • Bake until set, about 45 minutes. Cool completely and then refrigerate for at least 4 hours before cutting into squares and serving.