Sweet Potato Trifle Recipe

Name: Sweet Potato Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Arrange cake cubes in a single layer on a jelly roll pan. Bake at 350u00b0 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.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Sweet Potato Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Trifle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions