This melt-in-your mouth coffeecake starts with a time-honored family pantry staple, biscuit baking mix. It's my favorite of yam recipes — I love the naturally sweet yams that are given a hint of tart from the cranberries. This makes a great breakfast treat the morning after Thanksgiving, too.
Spicy Advice: Don’t let this dough intimidate you; it’s so easy to work with you can pat it out with your hands!
- 2 Tablespoons butter, melted
- 1/2 Cup plus 3 tablespoons light brown sugar
- 2 Tablespoons light corn syrup
- 1/2 Cup chopped pecans
- 2 1/2 Cups biscuit baking mix
- One 15-ounce can sweet potatoes, drained and mashed, or 1 cup mashed Louisiana yams
- 1/3 Cup skim milk
- 1 Teaspoon ground cinnamon
- 1/4 Cup dried cranberries
Preheat the oven 400 degrees. Coat a 9-by-9-by-2-inch square baking pan with nonstick baking spray.
In the bottom of a prepared pan, mix together the butter, ½ cup of brown sugar, and corn syrup. 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 the dough onto a surface heavily dusted with baking mix and roll it or pat it into a 12-inch-long rectangle.
In small bowl, combine the remaining 3 tablespoons of brown sugar and the cinnamon. Sprinkle this brown sugar mixture and the cranberries evenly over the dough. Roll up the dough jellyroll style from the longer side. Cut the roll crosswise into 1-inch pieces and arrange them sitting on top of the pecan mixture in pan. The dough will spread when baking.
Bake for 25-30 minutes or until the dough is golden brown. Remove the pan from the oven. Run a knife around the sides immediately and invert the pan onto a serving plate, scraping any brown sugar mixture from the pan to top the cake.