Description
A recipe for Sweet Potato Praline Coffee Cake*

Ingredients

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

Preparation
Preheat oven to 400°F.

In a 9 x 9 x 2-square non-stick baking pan, melt the butter in the oven. Stir in 2/3 cup brown sugar and corn syrup and spread the mixture evenly in the pan. Sprinkle with pecans.

In a large mixing bowl, beat together the biscuit baking mix, sweet potatoes, and milk until the 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 remaining 3 tablespoons brown sugar and cranberries. Roll up the dough jellyroll style from the longer side. Cut crosswise into one-inch pieces and arrange sitting on top of the pecan mixture in pan. The dough will spread when baking. Bake for 25 to 30 minutes or until golden brown. Immediately turn upside down onto serving plate.

To Prepare and Eat Now: Eat when ready.

To Freeze: Cool to room temperature, wrap, label, and freeze.

To Prepare After Freezing: Thaw to room temperature and serve. The coffee cake may be reheated in the oven at 350°F. or in the microwave.

*This recipe is from Holly Clegg's Trim & Terrific™ Freezer Friendly Meals Cookbook (Running Press, $19.95), For more recipes, visit www.hollyclegg.com.

Nutrition
Nutritional information per serving, Calories 276, Protein (g) 2, Carbohydrate (g) 43, Fat (g) 11, Calories from Fat (%) 36, Saturated Fat (g) 4, Dietary Fiber (g) 1, Cholesterol (mg) 10, Sodium (mg) 360, Diabetic Exchanges: 3 starch, 2 fat

Serves
Makes 12 servings

Variations
no information available