Sweet Potato Trifle

by Carrie on November 26, 2010

So I am a weird one, I don’t care for pie, I will eat some no fruit pies but none are my favorite. I do every other dessert but pie… Whats always served at Thanksgiving, pie. I always try to be in charge of dessert so that I can bring something for myself. This year my mother-in-law is hosting and making dessert but I decided to make my own anyway.

I have had this recipe saved in my binder since I pulled it out of the magazine years ago. I was browsing through my binder and decided I had to make it. These flavors are great together, and if you hate sweet potato you could easily sub pumpkin. A fun fall dessert.

Novembers What’s Baking? theme this month was Thanksgiving inspired. Nothing screams Thanksgiving to me other then sweet potatoes so I knew this was a must make.

Sweet Potato Trifle (From: Cooking Light)

  • 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

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.

© 2010, Carrie. All rights reserved.

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