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SWEET POTATO PRALINE COFFEE CAKE

Hot out of the oven, these scrumptious melt-in-your mouth eye appealing recipe is hard to beat. The Praline topping compliments the sweet potato bread.
Also see Article: Louisiana Sweet Potatoes

Makes 12 servings.


• 4 Tbl butter or margarine
• 2/3 cup plus 3 Tbl light brown sugar, divided
• 2 Tbl light corn syrup
• 1/2 cup chopped pecans
• 2 1/2 cups biscuit baking mix
• 1 (15-oz) can sweet potatoes (yams), drained and mashed or 1 cup mashed sweet potatoes
• 1/3 cup skim milk
• 1/4 cup dried cranberries


Preheat oven to 400 degrees.

In a 9x9x-2 square baking pan, melt the margarine in the oven.

Stir in 2/3 cup brown sugar and corn syrup; spread evenly in pan.
Sprinkle with pecans.

In a large mixing bowl, beat together the biscuit baking mix, sweet potatoes, and milk until dough forms a ball.

Turn dough onto a surface dusted with baking mix, knead several times and roll or pat into a 12-inch rectangle.
Sprinkle with the 3 tablespoons brown sugar and cranberries.
Fold the dough into thirds, folding each end to center.
Cut crosswise into one inch strips and arrange the strips sitting on top of the pecan mixture in pan.

Bake for 25 to 30 minutes or until golden brown.

Immediately turn upside down onto serving plate.

Per serving: CAL 287 (35% from fat); FAT 11g; PROTEIN 35g; CARB 45g; CHOL 10mg; SODIUM 381mg; SATURATED FAT 4g; DIETARY FIBER 2g

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
 

 

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