Sweet Potato Caramel Twists
Melt 1/3 cup margarine in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
Mix Bisquick, sweet potatoes and milk until dough forms a ball.
Place dough on surface dusted with Bisquick. Knead lightly 10 times. Roll or pat into 12 inch square. spread 2 tablespoons margarine over dough. Sprinkle 3 tablespoons brown sugar over margarine. Fold dough into thirds, press edges to seal. cut crosswise into twelve 1 inch strips. Twists ends of each strip in opposite directions. Arrange twists on pecans in pan.
Bake 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over coffee cake 1 minute. Serve warm.
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