Sweet Potato Praline Coffee Cake

from "Holly Clegg Trim & Terrific Freezer Friendly Meals"

May 24, 2007

Hot out of the oven, this scrumptious melt-in-your mouth cake is hard to beat. Best of all, this personal favorite, tastes equally as good after being frozen. The sensational Praline topping makes every bite a yummy one. Use Louisiana yams for the sweetest of the sweet potatoes.

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

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.

Makes 12 servings

To Prepare and Eat Now: Eat when ready.
To Freeze: Cool to room temperature, wrap, label, and freeze. Recommended freezing time: up to 4 to 6 months
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

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

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