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Photo of Drunken Stuffed Sweet Potatoes by Thomas Williams
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Drunken Stuffed Sweet Potatoes

Rated as 4 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

"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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Ingredients

1 h servings 492 cals
Original recipe yields 6 servings

Directions

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  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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Nutrition Facts


Per Serving: 492 calories; 11.8 g fat; 84.8 g carbohydrates; 6 g protein; 10 mg cholesterol; 196 mg sodium. Full nutrition

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Reviews

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Loved the blend of ingredients

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A succulent vegetarian main dish with loads of texture and flavor.

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