Ingredients
1 package yellow cake mix (regular size)1/2 cup butter, softened1 large egg, room temperatureFILLING:1 can (15 ounces) sweet potatoes, drained1 package (8 ounces) cream cheese, cubed1/2 cup plus 1/4 cup sugar, divided1 large egg, room temperature1-1/2 teaspoons pumpkin pie spice1 cup sour cream1/4 teaspoon vanilla extractTOPPING:1-1/4 cups granola without raisins1/2 cup white baking chips1/4 teaspoon pumpkin pie spice
Preparation
In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking dish.
Place the sweet potatoes, cream cheese, 1/2 cup sugar, egg and pie spice in a food processor; cover and process until blended. Spread over crust.
Bake at 350° until center is almost set, 20-25 minutes. Meanwhile, in a small bowl, combine the sour cream, vanilla and remaining 1/4 cup sugar. Spread over filling. Combine topping ingredients; sprinkle over top. Bake just until set, 5-8 minutes longer. Cool on a wire rack.
Refrigerate for at least 2 hours. Cut into bars.
