• 2 tbsp. butter, melted

• 1/2 cup + 3 tbsp. light brown sugar, divided

• 2 tbsp. light corn syrup

• 1/2 cup chopped pecans

• 2-1/2 cups biscuit baking mix

• 15 oz. can sweet potatoes, drained & mashed (or 1 cup mashed sweet potatoes)

• 1/2 cup skim milk

• 1 tsp. ground cinnamon

• 1/4 cup dried cranberries

1. Preheat oven to 400°F.

2. Coat a 9"×9"×2" baking pan or an 8" round cake pan with non-stick baking spray. In bottom of pan, mix together butter, 1/2 cup brown sugar and corn syrup. Spread mixture evenly in pan. Sprinkle with pecans.

3. In a large mixing bowl, beat together baking mix, sweet potatoes and milk until dough forms a ball. Turn dough onto a surface heavily dusted with baking mix and roll or pat into a 12" long rectangle.

3. In a small bowl, combine 3 tbsp. brown sugar and cinnamon. Sprinkle mixture and cranberries evenly over dough. Roll up dough jelly roll style from longer side. Cut crosswise into 1" pieces and arrange sitting on top of mixture in pan. Dough will spread when baking.

4. Bake for 25 to 30 minutes, or until golden brown. Remove from oven. Immediately run knife around sides and invert onto a serving plate, scraping any brown sugar mixture from pan to top cake.