5 sweet potatoes
1/2 cup soft butter
1/4 cup light cream
2 tbsp. honey
2 tbsp. dark rum
1/2 tsp. cardamom
1/4 tsp. sea salt
2 tbsp. walnuts--chopped
Wash potatoes; drain excess water. Place damp potatoes in slow-cooking pot. Cover and cook on low for 5-6 hours or till done. Cut off the top third of each potato length-wise and scoop out, leavning a 1/4 inch shell. Mash potato pulp with butter, cream, honey, rum, cardamom, and salt. Return mixture to shell. Top with walnuts.
Arrange in shallow baking sheet. Bake in 425 F over for 15 minutes.
If desired, potatoes, may be refrigerated at this point, then scooped out and filled just before serving. Add about 5-10 minutes to baking time if potatoes are cold.
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