Sweet Potato-Caramel Twist Coffee Cake

Name: Sweet Potato-Caramel Twist Coffee Cake
Prep time: 25 min
Total time: 55 min
Yield: 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

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Prep 25 min
Total 55 min
Ingredients 9
Servings 12

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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

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.