Scrub sweet potatoes until clean, pat dry, rub with butter, wrap with foil, and bake at 350 degrees until done. Remove from oven, open foil and allow to cool enough to handle. BE CAREFUL – they will be very hot! Remove skin and put flesh in mixing bowl. Stir with fork. For each potato add 1/2 teaspoons each of cream and butter and 1 tablespoon of Suan’s Scotch Bonnet Pineapple Cinnamon Jam. Whip together. Add salt and pepper to taste and adjust flavorings as needed. Place heaping tablespoon on greased cookie sheet, return to oven until just turning brown. Serve warm or at room temperature.