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Sweet Potato-Caramel Twist Coffee Cake

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  • Sweet Potato-Caramel Twist Coffee Cake

    Sweet Potato-Caramel Twist Coffee Cake

    1/3 cup butter or margarine
    1/2 cup packed brown sugar
    1/4 cup corn syrup
    1/2 cup chopped pecans
    2 1/2 cups original bisquick mix
    2/3 cup mashed canned vacuum-pack sweet potatoes
    1/3 cup milk
    2 tbsp.butter or margarine
    3 tbsp.packed brown sugar

    Heat oven to 4oo degrees.In ungreased p-in.square pan,melt 1/3 cup butter in oven.Stir in 1/2 cup brown sugar and the corn syrup.Sprinkle with pecans.

    In medium bowl,mix bisquick mix,sweet potatoes and milk until dough forms a ball.On surface dusted with bisquick mix,lightly knead dough 10 times.Roll or pat into 12-in.square.Spread 2 tbsp.butter over dough.Sprinkle 3 tbsp.brown sugar over butter.Fold dough into thirds,press edges together to seal.Cut crosswise into 12(1-in.)strips.Twist ends of each strip in opposite directions.Arrange twists on pecans in pan.

    Bake 25 to 30 minutes or until golden brown.Immediately place heatproof serving plate upside down onto pan,carefully turn plate and pan over.Leave pan over coffee cake 1 minute.Serve warm.

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!