Preheat oven to 350° with oven rack 8 inches from heat. Pierce potatoes several times with a fork; place potatoes on oven rack, and place a piece of aluminum foil on the rack below to catch drips. Bake potatoes 40 minutes or until tender. Cool slightly (about 10 minutes).
Peel potatoes, and press through a ricer or mash with a potato masher until smooth. (Do not use a mixer or food processor.) Stir in preserves and next 9 ingredients until well blended. Spoon sweet potato mixture into a lightly greased 2 1/2-qt. baking dish.
Bake at 350° for 20 minutes or until hot.
Brought to the table by Sheri Castle (adapted from The New Southern Garden Cookbook).