@nocountry: that sounds similar to what I do, except I don’t bake first. Slice into “fries” of whatever size you like, fry in lots of butter. When soft, add a little bit of brown sugar (to me, the potatoes are already sweet enough), and then throw in some cognac or rum and cook until there is a wonderful coating over every piece.
I like to use white sweet potatoes because they have a bit more heft to them and I like the flavor better. Also, since they seem to be not as common, they make me feel cool in some odd, purely daloonian kind of way. It is not often that I feel cool, so I’ll take what I can get.