• 1 white cake mix (regular size)

• 1 C chopped pecans, toasted

• 1/2 C cold butter, cubed

• 1 package (8 ounces) cream cheese, softened

• 1/2 C sugar

• 3 large eggs, room temperature

• 1 can (14 ounces) sweetened condensed milk, divided

• 3 C cooked and mashed sweet potatoes (about 3 medium)

• 2 tsp pumpkin pie spice

Preheat oven to 350 degrees. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13-by-9 baking dish. Beat cream cheese, sugar, 1 egg and 2 Tbsp sweetened condensed milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture. Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

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