Sweet Potato-Caramel Twist Coffee Cake

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

Sweet Potato Caramel Twist

DID YOU KNOW...You can soften brown sugar by sealing it in an airtight container with an apple slice for a couple days.

SUBSTITUTION: Walnuts would make a nice stand-in for the pecans.

SPECIAL TOUCH: Serve these moist, rich, delicious coffee cake twists on a silver platter lined with doilies at your next tea party.


  • 1/3 cup butter
  • 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, softened
  • 3 tablespoons packed brown sugar


  1. Heat oven to 400 degrees F.
  2. Melt 1/3 cup butter in ungreased square pan, 9 x 9 x 2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
  3. 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.
  4. Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute.
  5. Serve warm.

Yield: 12 twists

High Altitude (3500-6500 ft) No changes.

Nutrition Information: 1 Serving: Calories 290 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 20mg; Sodium 380mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 19g); Protein 3g

Percent Daily Value*: Vitamin A 25%; Vitamin C 4%; Calcium 6%; Iron 6%

Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker