Sweet Tater’umpkin Trifle

TrifleLet me begin by explaining the name of this dish…it is a combination of Sweet Potato and Pumpkin, and other good stuff. I love Sweet Potato pie but it tends to be dry and I don’t like pumpkin because it tends to be gushy like squash. Sooo, I made a marriage of the two and it is perfection. Make it into a trifle and it is sinfully decadent.
You may ask where in the world this came from. Well, there is a story that is close to my heart. My daughter, Kimberly, who thinks I can do all things called me one day and said she needed a dish for her hubby to take to work for their Thanksgiving meal at work. He is a television weatherman and works all holidays. The plan was that the anchors would each bring a dish and they would share a meal, show the dishes on television and put the recipes up on the website.
Never mind that I had about 24 hours to pull this together for a picky eater daughter. I asked her what she liked, making a few suggestions from recipes I had but none tickled her fancy. Time was awasting so I asked her what she DID like that had to do with Thanksgiving. We came up with sweet potato and pumpkin, pecans and fluffy yummy toppings. I told her to give me a little time to work on it and I would see what I could do. Years ago I had begun the marriage of sweet potato and pumpkin for Thanksgiving for my pies so I decided to do it again. I put that and a few other ideas from some of my favorite desserts together and made a dish of it.
Now the hard part, what to call it. We went through many name ideas. As we went through name ideas I mentioned sweet tater. My husband asked me what in the world was Tater. I asked if he ever had Tater Tots (which I knew he had). Then I explained that Tater is another word for potato and sweet tater because it was sweet potatoes. One thing led to another and wallah, Sweet Tater’umpkin (Sweet Potato Pumpkin) was birthed.
It serves many, and was far beyond my expectations, luscious, delectable, decadent, yummy, sweet, creamy, crunchy, and more. Rather like the textures of a banana split but this is all healthy, in fact you can pass it off as a vegetable. One recipe makes far too much for simply my husband and me, so I packed up the rest of my creative experiment and sent it with my friend Alice for her family celebration. They LOVED IT. By then Kimberly’s had already been devoured at the station and so was missing in action.
Sweet Tater’umpkin is one of those delectable desserts that appeals to most people. Everyone that I know has used the recipe has raved about how they and their guests loved it. The anchors certainly enjoyed it and sent their rave thank you’s to us. If I remember correctly we had decided Kimberly would claim it as her own (it was my gift to her) which was fine because she prepared it for them. It has become one of our family’s favorites.
Because it is so spectacular, but didn’t really show off its decadence enough being prepared in a casserole dishI decided to make it into a trifle. As a trifle you can see the layer after layer of goodness and it sells itself plus makes a beautiful decoration on your table. Decorate the top however you like but I suggest a few pieces of candied sweet potatoes with nuts may be the better choice.
Are you ready? Let’s get going on a dessert that is as unique as it is delicious and is just waiting to grace your table and impress your guests. Bon Apetit!

Serves 10-12 generously
(Recipe can be cut in half)

  • 1 large sweet potatoes
  • 1 prepared pie crust
  • 2½ cups pecan pieces
  • 16 ounces canned pumpkin
  • 2 cans Eagle Brand Sweetened Condensed Milk
  • 1½ cups light brown sugar
  • 8 tablespoons (1 stick) butter
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 4 large eggs
  • ½ cup old fashioned oats
  • 4 ounces cream cheese
  • 1 cup powdered confectioner’s sugar
  • 1 teaspoon vanilla
  • 16 ounces Cool Whip

Wash sweet potatoes and poke 2 holes on either side of potato to keep it from bursting when cooking. Microwave sweet potatoes 20 minutes for large, turn potatoes over after 10 minutes then finish microwaving until soft. Scoop warm potato from skin; measure 1½ – 2 cups potato (discard the rest or enjoy eating while you are cooking).


  • 1 prepared pie crust (9” x 13”)
  • 1 cup pecan pieces

Place pie crust in bottom of casserole baking dish and press pecan pieces evenly into crust. Set aside.

Move oven rack to middle position. Preheat oven to 350 degrees F. while you prepare filling.


  • 1½ cups sweet potatoes
  • 16 ounces canned pumpkin
  • 2 cans Eagle Brand Condensed Milk
  • ¾ cup light brown sugar, packed
  • 4 tablespoons butter, melted
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 4 extra large eggs

Put all filling ingredients in a blender or food processor and blend well. Pour filling in crust, then place dish in oven and bake minutes at 350 degrees F. for 35-40 minutes or until a knife inserted in center of filling comes out clean. Be careful not to over bake and dry it out.

While filling is baking, make nut topping.

Nut Topping

  • 1½ cups coarsely chopped pecans
  • ¾ cup packed light brown sugar
  • ½ cup old fashioned oats
  • ½ teaspoon cinnamon
  • 4 tablespoons melted butter

When filling is almost finished baking remove pan(s) from oven just long enough to spread nut topping all over top. Move oven rack to next higher level and change oven temperature to 425 degrees. Return baking pan(s) to oven and bake another 5-10 minutes, until topping is brown and crisp. Watch it carefully so it doesn’t burn. Remove pan(s) from oven and turn oven off.

Cool completely on a wire rack; While filling is cooling (several hours), make Cloud Topping.

Cloud Topping

  • 4 ounces cream cheese, softened
  • 1 cup powdered confectioner’s sugar
  • 1 teaspoon vanilla
  • 16 ounces Cool Whip

In a large bowl, mix cream cheese, powdered sugar and vanilla until well blended; stir in Cool Whip. Refrigerate until ready to put trifle together.
When filling is completely cooled put ½ of filling in bottom of trifle dish, breaking up crust as you remove it from casserole dish. Next, spoon half of the cloud filling on top and spread over all. Gently spoon the remaining filling on top of cloud topping and top with remaining cloud topping. Decorate with candied sweet potatoes and nuts or simply nuts or whatever idea you come up with to make it pretty.
Trust me when I say you will love, love, love this (unless of course you don’t like sweet potato or pumpkin). I freeze it and have it day after day after day.
Fix it for your Mom for Mother’s Day and you will definitely be “her favorite”.
Scoop yourself a bowl of this luscious concoction and have a truly down home delicious dessert that will become one of your favorites.

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

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