Yam Flambe

Scrub yams well with vegetable brush. Place in a medium saucepan and add water to cover. Add salt. Over medium heat, bring to boiling. Reduce heat and simmer covered for 30 minutes or until just fork-tender.

Drain and let cool. Then peel and slice crosswise 1/2 inches thick. Lightly coat each slice with brown sugar.

In hot butter in a medium skillet, saute 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 and pour over yams.