Yummy Yam Praline Coffee Cake

Yummy Yam Praline Coffee Cake

Yummy Yam Praline Coffee Cake

Prep Time


Cook Time

30 minutes


16 people

This melt-in-your-mouth coffeecake starts with a time-honored family pantry staple: biscuit baking mix, plus yams and tart cranberries.

See the how-to video by clicking here.

Recipe courtesy of Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen.

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


  • 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 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.



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