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