Sweet Potato-Caramel Twist Coffee Cake

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

tablespoons butter or margarine, softened

tablespoons packed brown sugar

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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.