These Ooey Gooey sweet potato bars are the perfect combination of sweet, creamy, and utterly delicious. They are made with sweet potato butter, giving them a flavor akin to pumpkin spice.
Ingredients in Sweet Potato Bars
If you’re a fan of decadent desserts that are easy to make and even easier to devour, you’re in for a treat! Best of all, they’re a breeze to whip up, making them the ideal go-to dessert for any occasion.
The list of ingredients for these bars is, for the most part, standard pantry ingredients.
White Cake Mix: Used as the basis for the crust.
Cinnamon: Gives a spicy flavor to the crust and the filling.
Butter: Adds richness and flavor to the crust and the filling.
Eggs: Helps bind the crust and the filling.
Vanilla Extract: Brightens and flavors the crust and the filling.
Sugar: Granulated sugar is mixed with cinnamon and sprinkled over the baked crust and the filling before baking. It bakes up crunchy, giving texture to the top of the bars. Confectioners’ sugar sweetens the cream cheese mixture.
Cream Cheese: Provides the creaminess for the filling.
Sweet Potato Butter: A spicy spread of cooked sweet potatoes and fall spices that gives these sweet potato bars their flavor. Use canned sweet potato butter for this recipe. Click here for a sweet potato butter source.
Pecans: These nuts add extra texture and crunch to the top of the bars but can be omitted without changing the taste of this dessert.

How to Prepare Ooey Gooey Sweet Potato Bars
The crust for this recipe uses a cake mix as the base that easily mixes up without a mixer. Add it to a 9 x 13-inch baking dish and pat it down before spooning in the filling. Then add half of the cinnamon sugar.

Use a mixer to blend the filling. However, if your cream cheese is soft enough, you can mix it by hand, ensuring all the lumps are smoothed. Add the filling to the top of the crust and sprinkle with the rest of the cinnamon sugar. The pecans on top are optional. These bars are just as delicious without the pecans, so the choice is yours!
Bake these bars until they are golden brown. When you remove them from the oven, the middle will jiggle. That jiggle is what makes the bars ooey gooey!

Storage of Ooey Gooey Sweet Potato Bars
To prolong the freshness of these bars, store them in the refrigerator with plastic wrap over the top of the baking dish. If you prefer them warm, pop a serving into the microwave and heat for about 15 seconds. You can make them a day or two ahead because they get better the next day! For longer-term storage, wrap them and store them in the freezer.

Other Sweet Potato Recipes You Might Enjoy
Click on each name or photo to link to the recipe.



Whether hosting a gathering or satisfying your sweet tooth, these ooey gooey sweet potato bars are guaranteed to impress. With luscious sweet potato filling and a buttery crust, these bars are a delightful twist on traditional dessert bars. Enjoy!


Ooey Gooey Sweet Potato Bars
Ingredients
Crust
- 1 white cake mix
- ½ teaspoon cinnamon
- ½ cup butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
Filling
- ⅓ cup granulated sugar
- 2 teaspoons cinnamon, divided
- 8 ounces cream cheese, softened
- 1 ½ cups sweet potato butter (13-ounce jar) (may substitute pumpkin butter)
- 3 large eggs
- ½ cup salted butter, melted
- 2 teaspoons pure vanilla extract
- 4 cups confectioners’ sugar
- 1 cup pecans, chopped (optional)
Instructions
Crust
- Preheat oven to 350 degrees F.
- In a large mixing bowl, stir together the cake mix, melted butter, vanilla, and eggs. Place the mixture into a 9×13-inch pan sprayed with cooking spray and tamp it down to make a bottom crust.
Filling
- Mix the granulated sugar and 1 teaspoon of cinnamon in a small bowl. Sprinkle half of the mixture evenly over the prepared crust. Set the rest aside.
- Next, use a mixer to mix together the cream cheese, 1 teaspoon of cinnamon, and the sweet potato butter. Add the melted butter and beat. Add the eggs and vanilla and mix until blended. Add the confectioner’s sugar and beat until well mixed.
- Pour the filling over the crust. Sprinkle the leftover sugar/cinnamon mixture evenly over it. Sprinkle the pecans on top.
- Bake for 40 to 45 minutes or until golden brown. The center will be wiggly when it comes out of the oven. Cool and then cut into bars.