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Drunken Stuffed Sweet Potatoes

Drunken Stuffed Sweet Potatoes

Thomas Williams

"This should be a dessert. It is so good! The crunchiness of walnuts and the fruity taste of raisins complement this traditional holiday dish. We use Venezuelan rum."
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1 h servings 492 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 84.8g
  • 27%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place sweet potatoes in a microwave-safe dish and cook in the microwave for 5 minutes. Add apples to the sweet potatoes and cook in the microwave until sweet potatoes and apples are tender, about 3 minutes more.
  3. Arrange sweet potatoes in a 9x13-inch baking dish and slice each sweet potato down the middle. Place butter cubes into each sweet potato.
  4. Mix rum, pecans, maple syrup, raisins, cranberries, stevia, and coconut oil together in a bowl. Stuff sweet potatoes with rum mixture and apples.
  5. Bake in the preheated oven until filling is bubbling and fragrant, about 30 minutes.

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