Sweet Potato-Caramel Twist Coffee Cake

Print Recipe

Three different sweets create the yummy goodness in these twists: brown sugar, corn syrup and sweet potatoes.

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 vacuum-pack sweet potatoes
1/3 cup milk
2 tablespoons butter or margarine, softened
3 tablespoons packed brown sugar


 1. Heat oven to 400*F. Melt 1/3 cup butter in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
2. Mix Bisquick mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick mix. Knead lightly 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 twelve 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 turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm. 

Source:  Betty Crocker

Print Recipe