3 lbs yams/sweet potatoess
1/2 c brown sugar
1/2 cup pure maple syrup
1/4 cup butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup rum, scotch or bourbon
1/2 cup coarsely chopped pecans
Parboil unpeeled sweet pots in large skillet or dutch oven in 1 inch of water. (I used the pressure cooker for 8 minutes) Simmer 10-15 minutes, until tender but firm. Let cool. While cooling, combine sugar, butter, and spices in small saucepan. Bring to a boil and simmer for 5 minutes. Remove skin of sweet potatoes. Cut lengthwise and place in baking dish. Remove sauce from heat and add rum. Pour sauce over sweet pots. Sprinkle with pecans. Bake covered for an hour, basting every 15 minutes.
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