6 med. sweet potatoes
1/2 c. light rum
1/2 c. apricot jam
3 tbsp. butter

Boil sweet potatoes in salted water until tender, 25 to 30 minutes. Drain and peel. Mash potatoes and place in buttered casserole. Combine rum and apricot and pour over potatoes. Dot with butter. Bake at 350 degrees for 30 to 35 minutes, basting several times.