I am responding to Rosemarie's request on November 8, 2009, for a special Thanksgiving trifle. This one is from Cooking Light and I have made it a couple of times with great results. It is a little bit of trouble (particularly toasting the coconut without burning it - a real challenge for me) but well worth the effort as you end up with a very elegant and delicious dessert.
Julia in PA

Sweet Potato Trifle
(Cooking Light)

16 oz. bakery angel food cake, cut in 1-inch cubes
3/4 cup sugar, divided
1/2 cup reduced-fat sour cream
8 oz. cream cheese (1/3 less fat), softened
5 oz. can fat-free evaporated milk
1/2 tsp. vanilla extract
Dash salt
2 cans (15 oz. each) sweet potatoes, drained and mashed
1/4 cup flaked sweetened coconut, toasted and divided
8 oz. frozen fat-free whipped topping, thawed
1/4 cup chopped pecans, toasted

Bake cake cubes in a single layer on a jelly roll pan at 350° for 15 minutes or until toasted, turning once.

With a mixer at medium speed, beat 1/2 cup sugar, sour cream and cream cheese until well combined. Gradually add milk, beating until smooth. Gently fold in the toasted cake cubes to combine.

In another bowl, with a mixer at medium speed, beat the remaining 1/4 cup sugar, vanilla, salt and sweet potatoes until smooth.

Spoon half of cake mixture into a trifle dish or 3-quart glass bowl; top with half of sweet potato mixture. Sprinkle with 1 Tblsp. toasted coconut over and top with half of whipped topping. Repeat layers. Sprinkle with the remaining coconut and pecans. Cover and chill at least 1 hour.
Julia in PA

http://www.nancyskitchen.com