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.