1 (15 ounce) can sweet potatoes, peeled and cut into small chunks
1/2 cup white sugar
1/2 cup brown sugar
2 (8 ounce) packages cream cheese, softened
1/2 cup Greek yogurt
1 tablespoon lemon juice
1/4 cup lemon zest
1 (8 ounce) can sliced ripe olives
1 (8 ounce) container sliced peaches
1 16 ounce package frozen whipped topping
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 350 degrees F (175 degrees C).
Place sweet potatoes in a shallow baking dish. Cook over medium heat until tender but still tender, about 30 minutes. Remove from heat and drain. Place a layer of butter or margarine in bottom of greased or parchment lined 9x13 inch dish. Spread sweet potatoes with remaining butter or margarine. Place a layer of sweet potatoes over cream cheese in half of dish. Spread with remaining cream cheese mixture. Top with sliced peaches, sliced fruit, sliced oranges and sliced strawberries. Spread with remaining cream cheese mixture.
Bake in preheated oven for 40 minutes, or until tender.
Meanwhile, in a medium bowl, beat cream cheese until fluffy. Stir in Greek yogurt, lemon juice and lemon zest. Mix with fingers. Fold whipped topping into cream cheese mixture; spoon over sweet potatoes.
Return pan to oven for 10 minutes, or until topping is golden brown. Cool completely before serving.