Randy Mayor; Melanie J. Clarke
Yield
12 servings (serving size: about 2/3 cup)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

78jessica's Review

BanSidhe
November 02, 2014
N/A

BanSidhe's Review

78jessica
November 27, 2008
Could make with splenda and even LOWER the calories! Looks great in any trifle dish, and takes about an hour to make with all the toasting. Friends and family loved it on Thanksgiving; kinda cheesecake tasting as well.