Preheat oven to 425 degrees. Poke a few holes in sweet potatoes and place on bottom rack. Bake for about thirty minutes or until softened (but not total mush).
Remove and reset oven to 350 degrees. Cut potatoes in half and scoop out the insides. (Set your potatoes in a bowl of ice for a few minutes to make them easier to handle.)
While the potatoes bake (or cool), tear bread into small (about one-inch) pieces and place in a large, greased or non-stick pan.
In a large bowl, beat eggs with a whisk until uniform. Add sweet potatoes and remaining bread pudding ingredients to the bowl and whisk together well. The batter will have some chunks of sweet potato. The full recipe will nearly fill your bowl, so stir carefully and add ingredients one or two at a time, if necessary.
Spoon batter over bread pieces until all are covered. Then, use a small spoon to fully incorporate batter fully throughout the bread. This will be a bit messy. Bake for about an hour and a half.
While that bakes, melt the butter for the praline sauce in a small saucepan over medium-low heat.
Add brown sugar and cream. Stir well. Bring to a boil then simmer for five minutes to allow sauce to thicken. Turn off heat and stir in pecans.
When ready to serve, you can either spoon the sauce all over the bread pudding before cutting or ladle it on the individual portions. Both ways work fine but the first is easiest with a large crowd.