Yam Praline Coffee Cake

  • Yield: 16 servings


2tablespoons butter, melted
1/2cup plus 3 tablespoons light brown sugar, divided
2tablespoons light corn syrup
1/2cup chopped pecans
2 1/2cups biscuit baking mix
1 15-ounce) can sweet potatoes, drained and mashed or 1 cup mashed Louisiana yams (sweet potatoes)
1/3cup skim milk
1teaspoon ground cinnamon
1/4cup dried cranberries


  1. Preheat oven 400F. Grease a medium size baking dish with cooking spray.
  2. Mix together butter, 1/2 cup brown sugar and corn syrup. Spread mixture evenly in the bottom of the prepared pan. Sprinkle pecans on top of the mixture.
  3. Combine biscuit baking mix, sweet potatoes, and milk until dough forms a ball. Kneed dough onto surface  dusted with baking mix and pat into 12-inch long rectangle.
  4. Combine remaining 3 tablespoons brown sugar and cinnamon. Sprinkle mixture and cranberries on top of dough.
  5. Roll up dough longer side to longer side and create a seam.
  6. Cut crosswise into one-inch pieces slices, then place slices on top of pecan mixture.
  7. Bake 25 to 30 minutes or until golden brown.
  8. Immediately remove cake from the pan by edging a knife around the parameter, upside down onto a serving plate
  9. Scrape any brown sugar mixture from the bottom and place on top of cake for a crunchy topping.

Recipe by Holly Clegg


Nutritional Info *per serving

  • Calories 184
  • Fat 6g
  • Saturated Fat 2g
  • Cholesterol 4mg
  • Sodium 254mg
  • Carbohydrate 31g
  • Fiber 1g
  • Sugars 16g
  • Protein 2g