Sweet Potato Trifle

Health score
8%
Sweet Potato Trifle
45 min.
12
353kcal

Suggestions


Indulge in the delightful layers of our Sweet Potato Trifle, a dessert that perfectly marries the warmth of autumn flavors with the lightness of angel food cake. This vibrant trifle is not only visually stunning but also offers a sweet and creamy experience that will tantalize the taste buds of you and your guests.

Imagine each spoonful revealing a beautiful combination of toasted cake cubes, rich and velvety sweet potato mash, and fluffy whipped topping, all harmonized with a hint of vanilla and toasted coconut. The thoughtful balance of sweet and creamy elements captures the essence of comfort food while still being light enough to enjoy after a hearty meal.

This sweet potato trifle is ideal for gatherings, whether it’s a festive holiday celebration or a simple family get-together. With 12 generous servings, it’s perfect for sharing and is bound to give your table a festive flair. Plus, it’s straightforward to prepare, taking just 45 minutes of your time to assemble, leaving you with plenty of moments to enjoy the company of your loved ones.

Elevate your dessert game with this delightful Sweet Potato Trifle and create memorable moments around the dining table. Your friends and family will be asking for seconds, making it a dessert that will be cherished for years to come.

Ingredients

  • 16 ounce angel food cake cut into (1-inch) cubes
  • ounce cream cheese softened
  • ounce evaporated milk fat-free canned
  • 0.5 cup cream sour reduced-fat
  • tablespoon pecans toasted chopped
  • Dash salt 
  • 0.8 cup sugar divided
  • 30 ounce sweet potatoes and into cooked peeled mashed drained canned
  • tablespoons coconut sweetened divided flaked toasted
  • 0.5 teaspoon vanilla extract 
  • ounce cool whip fat-free frozen thawed

Equipment

  • bowl
  • frying pan
  • oven
  • blender

Directions

  1. Preheat oven to 35
  2. Arrange cake cubes in a single layer on a jelly roll pan.
  3. Bake at 350 for 15 minutes or until toasted, turning once.
  4. 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.
  5. Add toasted cake cubes; fold gently to combine.
  6. 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.
  7. Spoon half of cake mixture into a trifle dish or 3-quart glass bowl; top with half of sweet potato mixture.
  8. 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.

Nutrition Facts

Calories353kcal
Protein7.18%
Fat27.88%
Carbs64.94%

Properties

Glycemic Index
13.76
Glycemic Load
16.05
Inflammation Score
-10
Nutrition Score
11.938260859121%

Flavonoids

Cyanidin
0.09mg
Delphinidin
0.06mg
Catechin
0.06mg
Epigallocatechin
0.05mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.02mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:352.61kcal
17.63%
Fat:11.18g
17.2%
Saturated Fat:6.59g
41.2%
Carbohydrates:58.58g
19.53%
Net Carbohydrates:55.86g
20.31%
Sugar:33.32g
37.02%
Cholesterol:28.89mg
9.63%
Sodium:339.47mg
14.76%
Alcohol:0.06g
100%
Alcohol %:0.04%
100%
Protein:6.48g
12.96%
Vitamin A:10401.9IU
208.04%
Vitamin B2:0.33mg
19.15%
Phosphorus:190.88mg
19.09%
Manganese:0.28mg
14.16%
Selenium:9.67µg
13.82%
Calcium:137.24mg
13.72%
Potassium:408.6mg
11.67%
Fiber:2.72g
10.89%
Vitamin B6:0.19mg
9.73%
Vitamin B1:0.13mg
8.74%
Copper:0.17mg
8.25%
Vitamin B5:0.8mg
8.04%
Magnesium:30.66mg
7.67%
Vitamin B12:0.39µg
6.53%
Folate:19.92µg
4.98%
Zinc:0.62mg
4.13%
Iron:0.66mg
3.66%
Vitamin B3:0.6mg
3.02%
Vitamin E:0.43mg
2.85%
Vitamin C:2.02mg
2.45%
Vitamin K:1.92µg
1.82%
Source:My Recipes