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Sweet Potato-Caramel Twist Coffee Cake
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Prep Time:
25 minutes
Total Time:
55 minutes
Delicious twists made with sweet potatoes, brown sugar, and corn syrup.
Ingredients:
  • 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 vacuum-pack sweet potatoes
  • 1/3 cup milk
  • 3 tablespoons packed brown sugar
Instructions:
  • Preheat oven to 400°F. Place 1/3 cup of butter in a 9x9x2 inch ungreased square pan and let it melt in the oven. Then mix in 1/2 cup of brown sugar and corn syrup before sprinkling with pecans.
  • Combine Bisquick mix, sweet potatoes, and milk until a dough ball forms. Transfer the dough onto a surface dusted with Bisquick mix and knead lightly 10 times. Roll or pat the dough into a 12-inch square. Spread 2 tablespoons of butter over the dough, then sprinkle 3 tablespoons of brown sugar on top of the butter. Fold the dough into thirds and press the edges to seal. Cut the dough crosswise into twelve 1-inch strips. Twist the ends of each strip in opposite directions and arrange the twists on top of pecans in the pan.
  • Bake for 25 to 30 minutes until golden brown. Then flip it onto a heatproof serving plate and leave the pan over the coffee cake for 1 minute. Serve warm.

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