Try this Sweet Potato-Caramel Twist Coffee Cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400 degrees. 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 flour, 1/4 cup brown sugar, baking powder and salt in a large bowl. Cut in shortening until crumbly. Mix sweet potatoes and milk; stir into flour mixture until dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Knead lightly 10 times. Pat dough into 12-inch square. Spread 2 Tbls margarine over dough. Sprinkle 3 Tbls brown sugar over margarine. Fold dough into thirds; press edges together to seal. Cut crosswise into 1-inch strips. Twist ends of each strip in opposition directions. Arrange twists on pecans in pan. Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; let pan remain over coffee cake 1 minute. Serve warm. Yield: 9 servings.
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Serving Size: 1 Serving (1098g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4882 | ||
Calories from Fat: 2022 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 224.7g | 300 % | |
Saturated Fat 51.8g | 259 % | |
Monounsaturated Fat 95.8g | ||
Polyunsanturated Fat 54.6g | ||
Cholesterol 57.6mg | 18 % | |
Sodium 5937.9mg | 205 % | |
Potassium 1275.3mg | 34 % | |
Total Carbohydrate 700.4g | 206 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 686g | ||
Protein 38.2g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4882
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