Sweet Potato Trifle

Name: Sweet Potato Trifle
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 454 grams loaf angel food cake, cut into 1-inch cubes; 3 Tbsps flaked coconut, toasted; 142 grams can evaporated fat-free milk; 1 Tbsp chopped pecans, toasted; 1 Dash salt; 118 milliliters sour cream; 177 milliliters sugar; 850 grams cans each) sweet potatoes, drained, mashed; 1 teaspoons vanilla

You can never have too many Scottish recipes, so give Sweet Potato Trifle a try. This gluten free recipe serves 12. One portion of this dish contains roughly 6g of protein, 7g of fat, and a total of 290 calories. If you have vanilla, coconut, dash salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. com.

Instructions

Heat oven to 350F. In 15x10x1-inch pan, place cake cubes in single layer.

Equipment you will use

Oven

Frying Pan

Bake 15 minutes, turning once, until toasted.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese

Sour Cream

Sugar

Milk

Equipment you will use

Hand Mixer

Bowl

In medium bowl, beat sweet potatoes, vanilla, salt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth.

Ingredients you will need

Sweet Potato

Vanilla

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Sweet Potato

Sour Cream

Coconut