Bake sweet potatoes in a 400°F oven for 1 hour.

While potatoes are baking, place cinnamon stick and cider in a saucepan over medium heat and cook until reduced to less than 1/2 cup.

While cider is reducing, core, peel and dice the apples.

When the cider has reduced, remove the cinnamon stick and add the apples.

Cook until tender, stirring occasionally.

Stir in maple syrup and transfer to a loaf-shaped 1 1/2 quart casserole.

Peel sweet potatoes and place in a food processor with the rum and butter.

Process to a smooth purée.

Spread sweet potatoes evenly over apple layer.

Reduce oven heat to 350°F Bake for 30 minutes before serving.