Sweet Potato Trifle

Sweet Potato Trifle

16 oz ready-made angel food cake, cut into 1" cubes
3/4 cup sugar, divided
1/2 cup low-fat sour cream
1 8 oz block 1/3-less-fat cream cheese, softened
*1 can (5 oz) evaporated fat-free milk
1/2 tsp vanilla
Dash salt
2 cans (15 oz each) peeled sweet potatoes, drained, mashed
3 tbsp flaked sweetened coconut, toasted
8 oz tub Cool Whip, thawed
1 tbsp chopped pecans, toasted

Preheat oven to 350 degrees. Arrange cake cubes in a single layer on a jelly roll pan. Bake 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 evaporated milk, beating until smooth. Add toasted cake cubes. Fold gently to combine. 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. Spoon half of mixture into a trifle dish or 3 qt glass bowl; top with half of sweet potato mixture. Sprinkle 1 tbsp coconut over sweet potatoes; top with half of Cool Whip. Repeat layers and sprinkle with remaining coconut and pecans. Cover and chill at least 1 hour. Can make a day ahead. Serves 12