Yam Praline Coffee Cake

  • Yield 16 servings

Biscuit baking mix is an easy cheat for a hearty coffee cake.


2 tablespoons butter, melted
1/2 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, drained and mashed or 1 cup mashed Louisiana yams (sweet potatoes)
1/3 cup skim milk
1 teaspoon ground cinnamon
1/4 cup dried cranberries


  1. Preheat oven 400F. Grease a medium size baking dish with cooking spray.
  2. Mix together butter, 1/2 cup brown sugar and corn syrup. Spread mixture evenly in the bottom of the prepared pan. Sprinkle pecans on top of the mixture.
  3. Combine biscuit baking mix, sweet potatoes, and milk until dough forms a ball. Kneed dough onto surface  dusted with baking mix and pat into 12-inch long rectangle.
  4. Combine remaining 3 tablespoons brown sugar and cinnamon. Sprinkle mixture and cranberries on top of dough.
  5. Roll up dough longer side to longer side and create a seam.
  6. Cut crosswise into one-inch pieces slices, then place slices on top of pecan mixture.
  7. Bake 25 to 30 minutes or until golden brown.
  8. Immediately remove cake from the pan by edging a knife around the parameter, upside down onto a serving plate
  9. Scrape any brown sugar mixture from the bottom and place on top of cake for a crunchy topping.




Get every new post delivered to your Inbox.

Join 278 other followers