Thursday, November 24, 2011

Sweet Potato Coffee Cake with Caramel Glaze

Happy Thanksgiving to all!!  I hope everyone has a great day filled with lots of love, family and good food. Please take time to remember that there is ALWAYS something and/or someone to be thankful for.

In the spirit of Thanksgiving, I tried out a new recipe last night. As I said in an earlier post, I'm not huge on sweet potato but everyone else I know is. I got the new Southern Living book in the mail a few days and just happened to look in it last night and found a Sweet Potato Coffee Cake with Caramel Glaze. I wish I were the one who actually came up with this AWESOME recipe. It's amazing so here it goes! I apologize for the lack of pictures during the process. I'll make sure I take them next time. This is definitely a recipe that I'll be using again!

Sweet Potato Coffee Cake with Caramel Glaze:
Makes 10-12 Servings
Hands-on Time: 30 minutes
Total Time: 3 hours including glaze


2 (1/4 oz) envelopes active dry yeast
1/2 cup warm water (105-115 degrees)
1 teaspoon granulated sugar
5 1/2 cups bread flour, divided
1 1/2 teaspoon salt
1 teaspoon baking soda
1 cup cooked mashed sweet potato
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup granulated sugar
1/4 cup butter, melted
1 tablespoon orange zest
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1/4 cup butter, melted
Caramel Glaze (recipe posted at the end)


  1. Stir together first three ingredients in a 1 cup glass measuring cup; let stand 5 minutes.
  2. Stir together 4 1/2 cups bread flour, salt, and baking soda.
  3. Beat yeast mixture and 1/2 cup bread flour at medium speed with a heavy duty electric stand mixer until well blended. (I used a hand mixer to begin with since I don't have a stand mixer. Once it became too thick to use the mixer, I removed my rings and mixed with my hands. Still came out great!) Gradually add sweet potato, next 5 ingredients, and flour mixture, beating until well blended.
  4. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 to 5 minutes), gradually adding remaining 1/2 cup bread flour. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
  5. Stir together 2/3 cup granulated sugar and next 2 ingredients. Punch dough down; turn out onto a well-floured surface. Divide dough in half. Roll one portion into a 16 x 12 inch rectangle. Brush with half of  a 1/4 cup melted butter. Sprinkle with half of sugar mixture. Cut dough lengthwise into 6 (2 inch wide) strips using a pizza cutter or knife.
  6. Loosely coil 1 strip, and place in center of a lightly greased 10 inch round pan (I used a 9 inch). Loosely coil remaining dough strips, 1 at a time, around center strip, attaching each to the end of the previous strip to make a single large spiral. (Sugared sides of dough should face center of spiral.) In a second lightly greased pan, repeat with remaining dough half, butter, and sugar mixture.
  7. Cover and let rise in a warm place (85 degrees, free from drafts, 30 minutes or until doubled in bulk.
  8. Preheat over to 350 degrees. Bake 30 minutes or until lightly browned and done. Cool in pans on a wire rack 10 minutes. Remove from pans to serving plates. Prepare Caramel Glaze and brush over swirls.
Caramel Glaze
Makes about 1 1/2 cups

1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

Bring first three ingredients to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; which in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thicken. Use immediately.
Please note that this picture was taken this morning after it's been cooled.  And that the picture just doesn't do it any justice.

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