Sweet Potato Squares Recipe

Name: Sweet Potato Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker); 8 tablespoons butter, room temperature; 1 egg; 2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended: Princella); 1 (8-ounce) package cream cheese, softened; 1 egg; 1/2 cup sugar; 1 1/2 teaspoons pumpkin pie spice; 1 cup oats; 1/4 cup all-purpose flour; 2 tablespoons honey; 1/2 cup white chocolate chips; 1/4 teaspoon pumpkin pie spice; 1/2 cup crushed mixed nuts; 3 tablespoons melted butter

Servings: persons

1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
8 tablespoons butter, room temperature
1 egg
2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended: Princella)
1 (8-ounce) package cream cheese, softened
1 egg
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 cup oats
1/4 cup all-purpose flour
2 tablespoons honey
1/2 cup white chocolate chips
1/4 teaspoon pumpkin pie spice
1/2 cup crushed mixed nuts
3 tablespoons melted butter

1
Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside.
2
Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed.
3
Beat into well combined crumbs.
4
Press cake mixture evenly into prepared pan, set aside.
5
Blend all potato filling ingredients in food processor until smooth.
6
Spread evenly over crust layer.
7
Combine all topping ingredients in small bowl.
8
Sprinkle over and press into sweet potato filling.
9
Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker), 8 tablespoons butter, room temperature, 1 egg, 2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended: Princella), and more.

Yes, Sweet Potato Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions