Spicy Advice: Don’t let this dough intimidate you as it’s so easy to work with - you can pat it out with your hands!
Dietary Exchanges: 1 starch, 1 other carbohydrate, 1 fat
Ingredients
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
Preparation
1
Preheat oven 400°F.
2
Coat 9x9x2-square baking pan with nonstick baking spray.
3
In bottom of prepared pan, mix together butter, 1/2 cup brown sugar and corn syrup.
4
Spread mixture evenly in pan.
5
Sprinkle with pecans.
6
In large mixing bowl, beat together biscuit baking mix, sweet potatoes, and milk until dough forms a ball.
7
Turn dough onto surface heavily dusted with baking mix and roll or pat into 12-inch long rectangle.
8
In small bowl, combine remaining 3 tablespoons brown sugar and cinnamon.
9
Sprinkle brown sugar mixture and cranberries evenly over dough. Roll up dough jellyroll style from longer side.
10
Cut crosswise into one-inch pieces and arrange sitting on top of the pecan mixture in pan. Dough will spread when baking.
11
Bake 25-30 minutes or until golden brown.
12
Remove from oven and immediately run knife around sides and invert onto serving plate, scraping any brown sugar mixture from pan to top cake.
