Caramel Twist Coffee Cake

Name: Caramel Twist Coffee Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: makes 12 twists or braided sticks
Cuisine: American
Ingredients: 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

By Pat Duran
@kitchenChatter

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

Rating:

★★★★★ 1 vote5

Comments:

12 Comments

Serves:

makes 12 twists or braided sticks

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

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
Add Ingredients to Grocery List

How to Make Caramel Twist Coffee Cake

Step-by-Step

Heat 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.
Mix 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.
Bake 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.

Printable Recipe Card