Sweet Potato Trifle Recipes

SWEET POTATO TRIFLE

Sweet Potato Trifle image

This easy dessert is made of layers of deliciousness in a trifle bowl - cake, creamy mashed sweet potatoes, and whipped topping.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 12

Number Of Ingredients 10

Ingredients

1 loaf (16 oz) angel food cake, cut into 1-inch cubes
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4 cup sugar
1/2 cup sour cream
1 can (5 oz) evaporated fat-free milk
2 cans (15 oz each) sweet potatoes, drained, mashed
1/2 teaspoon vanilla
Dash salt
3 tablespoons flaked coconut, toasted
1 tablespoon chopped pecans, toasted

Steps:

Heat oven to 350°F. In 15x10x1-inch pan, place cake cubes in single layer. Bake 15 minutes, turning once, until toasted.
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.
In medium bowl, beat sweet potatoes, vanilla, salt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth.
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. Sprinkle with remaining 1 tablespoon coconut and the pecans. Cover; refrigerate at least 1 hour.

Nutrition Facts : Calories 670, Carbohydrate 68 g, Fat 6, Fiber 2 g, Protein 8 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 420 mg

TRIPLE-STUFFED SWEET POTATOES

Triple-Stuffed Sweet Potatoes image

My kids go for sweet potatoes stuffed with leftover turkey and dressing. We enjoy being in the kitchen together, each of us making our own potato boats. -Ane Burke, Bella Vista, Arkansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 medium sweet potatoes (about 10 ounces each)
2 tablespoons butter, softened
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup whole-berry cranberry sauce
3 cups cubed cooked turkey
1/2 cup miniature marshmallows
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut

Steps:

Preheat oven to 425°. Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 12-14 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Place potato shells in a 15x10x1-in. baking pan., In a large bowl, mash pulp with butter, brown sugar, salt and pepper; stir in cranberry sauce. Fold in turkey, marshmallows and pecans; spoon into shells. Sprinkle with coconut. Bake 8-10 minutes or until heated through.

Nutrition Facts : Calories 317 calories, Fat 12g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 330mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 4g fiber), Protein 18g protein.

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