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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 20%
  • Fat: 6.9g
  • Saturated fat: 4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.2g
  • Carbohydrate: 53.5g
  • Fiber: 1.4g
  • Cholesterol: 19mg
  • Iron: 0.9mg
  • Sodium: 434mg
  • Calcium: 125mg

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.
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