2 pounds large yams
1/2 teaspoon salt
3/4 cup light brown sugar
1/4 cup butter
1/3 cup dark rum
Scrub yams well with vegetable brush. Place in a medium saucepan; add water to cover and salt. Over medium heat, bring to boiling. Reduce heat; simmer, covered 30 minutes or until just fork-tender. Drain; let cool. Then peel and slice crosswise 1/2 inch thick. Lightly coat each slice with brown sugar. In hot butter in a medium skillet, sauté slices until browned, about 2 minutes on each side. With a slotted utensil, lift to serving dish. Drain fat from pan. In the same skillet, gently heat the rum just until steaming, ignite: pour over yams.