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    Sweet Potato Caramel Twist Coffee Cake

    Source of Recipe


    List of Ingredients

    1/3 c. butter or margarine
    1/2 c. packed brown sugar
    1/4 c. corn syrup
    1/2 c. chopped pecans
    2 1/2 c. Original Bisquick
    2/3 c. mashed vacuum-pack sweet potatoes
    1/3 c. milk
    2 T. butter or margarine, softened
    3 T. packed brown sugar


    Heat oven to 400 degrees. Melt 1/3 cup butter in ungreased 9-by-9-by-2-inch square pan in oven. Stir in 1/2 cup brown 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 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. Bake 25-30 minutes or until golden brown. Immediately turn upside down onto heat-proof serving plate; leave pan over coffee cake 1 minute. Serve warm.
    Makes 12 twists.




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