Sweet Potato Trifle

Sweet Potato Trifle
Photo by Randy Mayor


  • ½ cup reduced-fat sour cream
  • Dash of salt
  • ¾ cup sugar, divided
  • 1 (16-ounce) angel food cake, cut into (1-inch) cubes
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) container frozen fat-free whipped topping, thawed
  • 3 tablespoons flaked sweetened coconut, toasted and divided
  • + 4 more ingredients
    • ½ teaspoon vanilla extract
    • 1 (5-ounce) can evaporated fat-free milk
    • 1 tablespoon chopped pecans, toasted
    • 2 (15-ounce) cans cooked peeled sweet potatoes, drained and mashed

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 s...

View full recipe at My Recipes


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