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.