One bite of this incredible fall favorite made with a spice cake mix, yam filling and chocolate chips was a taste sensation. Everyone requested this recipe. Good use for leftover cooked sweet potatoes.
Makes 48 squares
1 (18.25-ounce) box spice cake mix
1/2 cup butter, melted
1 (8-ounce) package reduced-fat cream cheese
1 (15-ounce) can sweet potatoes, drained and mashed or 1 cup cooked mashed Louisiana yams
1 (16-ounce) box confectioners’ sugar
2 egg whites
1 teaspoon vanilla extract
2/3 cup semisweet chocolate chips
1. Preheat oven to 350° F. Coat 13x9x2-inch baking pan with nonstick cooking spray.
2. In mixing bowl, beat together cake mix, butter, and egg until well mixed. Spread batter into prepared pan.
3. In mixing bowl, beat together cream cheese, sweet potatoes, confectioners’ sugar, egg whites, and vanilla until creamy. Stir in chocolate chips. Pour mixture over batter in pan.
4. Bake 40-50 minutes or until top is golden brown. Cool to room temperature and cut into squares.
Calories from Fat 31%
Saturated Fat 3g
Dietary Fiber 0g
Total Sugars 16g
Dietary Exchanges: 1 1/2
other carbohydrate, 1 fat
TERRIFIC TIP: Most bar cookies freeze well, so feel free to make you have a craving.