Sweet Potato Trifle

Randy Mayor; Melanie J. Clarke
The two main ingredients in this dessert, purchased angel food cake and canned sweet potatoes, mean there's no baking required. Prepare and garnish up to a day in advance.

Yield:

12 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 303
Caloriesfromfat 20 %
Fat 6.9 g
Satfat 4 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 6.2 g
Carbohydrate 53.5 g
Fiber 1.4 g
Cholesterol 19 mg
Iron 0.9 mg
Sodium 434 mg
Calcium 125 mg

Ingredients

1 (16-ounce) angel food cake, cut into (1-inch) cubes
3/4 cup sugar, divided
1/2 cup reduced-fat sour cream
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (5-ounce) can evaporated fat-free milk
1/2 teaspoon vanilla extract
Dash of salt
2 (15-ounce) cans cooked peeled sweet potatoes, drained and mashed
3 tablespoons flaked sweetened coconut, toasted and divided
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon chopped pecans, toasted

Preparation

Preheat oven to 350°.

Arrange cake cubes in a single layer on a jelly roll pan. Bake at 350° for 15 minutes or until toasted, turning once.

Place 1/2 cup sugar, sour cream, and cream cheese in a large bowl; beat with a mixer at medium speed until well combined. Gradually add milk, beating until smooth. Add toasted cake cubes; fold gently to combine.

Place remaining 1/4 cup sugar, vanilla, salt, and sweet potatoes in a large bowl, and beat with a mixer at medium speed until smooth.

Spoon half of cake mixture into a trifle dish or 3-quart glass bowl; top with half of sweet potato mixture. Sprinkle 1 tablespoon coconut over sweet potato mixture; top with half of whipped topping. Repeat layers; sprinkle with remaining 1 tablespoon coconut and pecans. Cover and chill at least 1 hour.

Note:

Holly Clegg,

June 2004