Sweet Potato Trifle Recipes

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SWEET POTATO TRIFLE



Sweet Potato Trifle image

This easy dessert is made of layers of deliciousness in a trifle bowl - cake, creamy mashed sweet potatoes, and whipped topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 10

1 loaf (16 oz) angel food cake, cut into 1-inch cubes
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4 cup sugar
1/2 cup sour cream
1 can (5 oz) evaporated fat-free milk
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

Steps:

  • Heat oven to 350°F. In 15x10x1-inch pan, place cake cubes in single layer. Bake 15 minutes, turning once, until toasted.
  • 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.
  • In medium bowl, beat sweet potatoes, vanilla, salt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth.
  • 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.

Nutrition Facts : Calories 670, Carbohydrate 68 g, Fat 6, Fiber 2 g, Protein 8 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 420 mg

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