Sweet Potato Trifle

This easy dessert is made of layers of deliciousness in a trifle bowl - cake, creamy mashed sweet potatoes, and whipped topping.

  • Prep Time 25 min
  • Total Time 1 hr 40 min
  • Servings 12

Ingredients

1
loaf (16 oz) angel food cake, cut into 1-inch cubes
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4
cup sugar
1/2
cup sour cream
1
can (5 oz) evaporated fat-free milk
2
cans (15 oz each) sweet potatoes, drained, mashed
1/2
teaspoon vanilla
Dash salt
3
tablespoons flaked coconut, toasted
1
tablespoon chopped pecans, toasted

  • 1 Heat oven to 350°F. In 15x10x1-inch pan, place cake cubes in single layer. Bake 15 minutes, turning once, until toasted.
  • 2 In large bowl, beat cream cheese, 1/2 cup of the sugar and the sour cream with electric mixer on medium speed until well blended. Gradually add milk, beating until smooth.
  • 3 In medium bowl, beat sweet potatoes, vanilla, salt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth.
  • 4 In trifle bowl or 3-quart glass bowl, layer one-third of the cake cubes and sour cream mixture. Top with half of the sweet potato mixture and 1 tablespoon coconut. Repeat layers once. Top with remaining cake cubes, sour cream mixture, coconut and the pecans. Repeat layers once. Sprinkle with remaining 1 tablespoon coconut and the pecans. Cover; refrigerate at least 1 hour.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
,
% Daily Value
Total Fat
42g
42%
(Saturated Fat
22g,
22%
),
Sodium
420mg
420%;
Total Carbohydrate
68g
68%
(Dietary Fiber
2g
2%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 4 Other Carbohydrate; 1 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.