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Sweet Potato-Caramel Twist Coffee Cake

  • Prep 25 min
  • Total 55 min
  • Ingredients 9
  • Servings 12

Ingredients

1/3
cup butter or margarine
1/2
cup packed brown sugar
1/4
cup corn syrup
1/2
cup chopped pecans
2 1/2
cups Original Bisquick™ mix
2/3
cup mashed canned vacuum-pack sweet potatoes
1/3
cup milk
2
tablespoons butter or margarine, softened
3
tablespoons packed brown sugar
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
125
% Daily Value
Total Fat
14g
Saturated Fat
2g
Cholesterol
0mg
Sodium
470mg
Total Carbohydrate
37g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Serve this scrumptious coffee cake with fresh fruit and glasses of orange juice.

Directions

  • 1 Heat oven to 400°F. In ungreased 9-inch square pan, melt 1/3 cup butter in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
  • 2 In medium bowl, mix Bisquick mix, sweet potatoes and milk until dough forms a ball. On surface dusted with Bisquick mix, lightly knead dough 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 12 (1-inch) strips. Twist ends of each strip in opposite directions. Arrange twists on pecans in pan.
  • 3 Bake 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; carefully turn plate and pan over. Leave pan over coffee cake 1 minute. Serve warm.

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