Sweet Potato Caramel Twist Coffee Cake


Makes 12 twists


1/3 cup margarine, butter or spread*

1/2 cup packed brown sugar

1/4 cup corn syrup

1/2 cup chopped pecans

2 1/2 cups Bisquick? Original baking mix

2/3 cup mashed cooked vacuum-pack sweet potatoes

1/3 cup milk

2 tablespoons margarine, butter or spread,* softened

3 tablespoons packed brown sugar


Heat oven to 400?. Melt 1/3 cup margarine in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.


Mix baking mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with baking mix. Knead lightly 10 times. Roll or pat into 12-inch square. Spread 2 tablespoons margarine over dough. Sprinkle 3 tablespoons brown sugar over margarine. Fold dough into thirds; press edges together to seal. Cut crosswise into twelve 1-inch 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 turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm.


*If using spread, use only stick that has more than 65% vegetable oil.


High Altitude (3500-6500 ft): No changes.

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