| Servings 16 servings |
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
- 1/3 cup skim milk
- 1 teaspoon ground cinnamon
- 1/4 cup dried cranberries
Ingredients
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Instructions
- Preheat oven 400°F. Coat 9x9x2-square baking pan with nonstick baking spray.
- In bottom of prepared pan, mix butter, 1/2 cup brown sugar and corn syrup. Spread evenly in pan and sprinkle with pecans.
- In large mixing bowl, beat together biscuit baking mix, sweet potatoes, and milk until dough forms a ball. Turn dough onto surface heavily dusted with baking mix and roll or pat into 12-inch long rectangle.
- In small bowl, combine remaining 3 tablespoons brown sugar and cinnamon. Sprinkle brown sugar mixture and cranberries evenly over dough. Roll up dough jellyroll style from longer side. Cut crosswise into 1-inch pieces and arrange on top of pecan mixture in pan (dough spreads when baking).
- Bake 25-30 minutes or until golden brown. Remove from oven and immediately run knife around sides. Invert onto serving plate and scrape any brown sugar mixture from pan to top cake.
Nutritional Info
Per Serving: Cal 184 Cal from fat 30% Fat 6g Saturated Fat 2g Cholesterol 4mg Sodium 254mg Carbohydrate 31g Dietary Fiber 1g Sugars 16g Protein 2g Dietary Exchanges: 1 starch, 1 other carbohydrate, 1 fat
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