Sweet Potato Trifle

Submitted By: Sandra Summey

Ingredients

• 2 to 3 cups crumbled, unfrosted spice cake or gingerbread cake
• 2 cups sweet potatoes, boiled, peeled, and mashed until smooth
• 1¾ teaspoon pumpkin pie spice
• 2½ cups cold milk
• 4 (3.4-ounce) packages instant butterscotch pudding mix
• 2 cups whipped topping
• Maraschino cherries, optional

Instructions

Set aside ¼ cup cake crumbs for garnish. Divide remaining crumbs into four

portions. Sprinkle one portion into the bottom of a trifle bowl.
In a large bowl, combine sweet potatoes, spices, milk, and pudding mixes; mix until smooth. Spoon half into the trifle bowl. Add a second layer of crumbs. Layer 1 cup whipped topping next. Add third layer of crumbs. Top with remaining sweet potato mixture, fourth portion of crumbs, and 1 cup whipped topping.
Sprinkle reserved ¼ cup crumbs on top and around the edges. Garnish with cherries if desired. Cover and chill for two hours before serving.