Sweet Potato Trifle

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

1. Preheat oven to 350°.
2. Arrange cake cubes in a single layer on a jelly roll pan. Bake at 350° for 15 minutes or until toasted, turning once.
3. 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.
4. 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.
5. 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.