Caramel Twist Coffee Cake

Pat Duran


This is another of Bisquick's great recipes.
Sweet potatoes, corn syrup and brown sugar. Very yummy!
I used Maple Syrup instead of the corn syrup.

★★★★★ 1 vote
makes 12 twists or braided sticks
25 Min
30 Min


1/3 c
butter or margarine
1/2 c
brown sugar, firmly packed
1/4 c
corn syrup or maple syrup
1/2 c
chopped pecans
2 1/2 c
bisquick mix
2/3 c
sweet potatoes, whole canned,drained and mashed
1/3 c
milk -i used evaporated pet milk
2 Tbsp
butter or margarine, softened
3 Tbsp
brown sugar, firmly packed


1Heat oven to 400^. Melt 1/3 cup butter in ungreased square pan, 9x9-inch, in oven. Stir in sugar and corn syrup. Sprinkle with pecans.
2Mix Bisquick, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick. Knead lightly 10 times. Roll or pat into 12-inch square. Spread butter over dough. Sprinkle with brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into 12 one-inch strips. Twist ends of each strip in opposite directions. Place twists on pecans in pan.
3Bake 25-30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm. Great cool too.

About Caramel Twist Coffee Cake

Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy