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Sweet Potato Pie Bars

3 Hours 10 Minutes
40 Min Prep
3 Hr 10 Min Cook
These Sweet Potato Pie Bars are made with a scrumptious cream-cheese crust. The family may never want plain ol' sweet potato pie again!
What You Need
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24 servings
Original recipe yields 24 servings
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups butter, softened, divided
2-1/2 cups flour, divided
2 lb. sweet potatoes (about 4), cooked, peeled
3/4 cup packed dark brown sugar
1 can (14 oz.) sweetened condensed milk
2 tsp. ground cinnamon
4 egg s
2 tsp. vanilla
4 cups JET-PUFFED Miniature Marshmallows
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Let's Make It
1
Heat oven to 400ºF.
2
Cut cream cheese and 3/4 cup butter into 2-1/4 cups flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Flatten dough into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
3
Place dough between 2 lightly floured sheets of waxed paper; roll into 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1-inch pan with cooking spray; invert over dough. Holding pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up sides of pan. Use fork to prick holes in dough on bottom of pan.
4
Bake 10 min. Meanwhile, melt remaining butter. Mash potatoes in large bowl. Add butter and all remaining ingredients except marshmallows; mix well.
5
Pour potato mixture over crust. (Pan will be full.) Bake 30 min. or until top is puffed and lightly browned. (Filling will be soft, but will firm up when cooled.) Immediately top dessert with marshmallows. Cool 1 hour.
6
Heat broiler when ready to serve dessert. Broil dessert, 4 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.
Kitchen Tips
Size Wise
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
How to Store
Keep refrigerated.
Special Extra
For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 170mg
7%
Total Carbohydrates 39g
14%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 5g
10%
Vitamin A
110%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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