Stuffed Honeyed Sweet Potatoes

 

5 sweet potaotes

1/2 cup soft butter

1/4 cup light cream

2 Tbs honey

2 Tbs dark rum

1/2 tsp cardamom

1/4 tsp sea salt

2 tbs walnuts -- chopped

 

Wash potatoes; drain excess water. Place damp potatoes in

slow-cooking pot. Cover and cook on Low 5 to 6 hours or

until done.* Cut off the top third of each potato

lengthwise and scoop out, leaving 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 oven for 15

minutes.

 

*If desired, potatoes may be refrigerated at this point,

then scooped out and filled just before serving. Add about

5 or 10 mintues to baking time if potatoes are cold.