Sweet Potato Caramel Coffee Cake
From cuzpat 13 years agoIngredients
- 1/3 cup butter shopping list
- 1/2 cup packed brown sugar shopping list
- 1/4 cup corn syrup shopping list
- 1/2 cup chopped pecans shopping list
- 2 1/2 cups Original Bisquick mix shopping list
- 2/3 cup mashed vacuum-pack sweet potatoes shopping list
- 1/3 cup milk shopping list
- 2 tablespoons butter, softened shopping list
- 3 tablespoons packed brown sugar shopping list
How to make it
- Heat oven to 400 degrees. Melt 1/3 cup butter in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans. Mix Bisquick mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick mix.
- Knead lightly 10 times. Roll or pat into 12-inch square. Spread 2 tablespoons butter over dough. Sprinkle 3 tablespoons brown sugar over butter. 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. Makes 12 twists
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