Sweet Potato-Caramel Twist Coffee Cake
1/3 cup of margarine or butter
1/2 cup of packed brown sugar
1/4 cup of corn syrup
1/2 cup of chopped pecans
2 1/2 cups of all-purpose flour
1/4 cup of packed brown sugar
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of shortening
3/4 cup of mashed cooked fresh sweet potatoes
1/2 cup of milk
2 tablespoons of margarine or butter
3 tablespoons of packed brown sugar
Heat oven to 400ºF. Melt 1/3 cup margarine in un-greased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans. Mix flour, 1/4 cup brown sugar, baking powder and salt in a large bowl. Cut in shortening until crumbly. Mix sweet potatoes and milk; stir into flour mixture until dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Knead lightly 10 times. Pat dough into 12-inch square. Spread 2 Tbls margarine over dough. Sprinkle 3 Tbls brown sugar over margarine. Fold dough into thirds; press edges together to seal. Cut crosswise into 1-inch strips. Twist ends of each strip in opposition directions. Arrange twists on pecans in pan. Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; let pan remain over coffee cake 1 minute. Serve warm. Yield: 9 servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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