2 lbs. sweet potatoes (cooked and peeled)
1/4 c. butter (melted)
3 tbsp. dark rum
Chopped pecans
1/4 c. honey
1/4 c. brown sugar (firmly packed)
1/2 tsp. salt

Combine potatoes, butter, honey, sugar, rum and salt; beat until smooth. Spoon into a lightly greased 2 quart casserole; sprinkle with pecans. Bake at 350 degrees F. for 30 minutes. Serves 6.