Caramel Twist Coffee Cake
Sweet potatoes, corn syrup and brown sugar. Very yummy!
I used Maple Syrup instead of the corn syrup.
1/3 cbutter or margarine
1/2 cbrown sugar, firmly packed
1/4 ccorn syrup or maple syrup
1/2 cchopped pecans
2 1/2 cbisquick mix
2/3 csweet potatoes, whole canned,drained and mashed
1/3 cmilk -i used evaporated pet milk
2 Tbspbutter or margarine, softened
3 Tbspbrown sugar, firmly packed
How to Make Caramel Twist Coffee Cake
- 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.