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Preheat the oven to 400 degrees. Wrap sweet
potatoes in foil and bake until tender when
pricked with a fork, 50-60 min. Carefully unwrap
and let stand until cool enough to handle. Remove
the skins and place in a bowl. Mash coarsely using
a potato masher. Lower the oven to 375 degrees.
In large bowl, whisk eggs until frothy. Whisk in
cream, milk, 1 cup maple syrup, brown sugar,
vanilla, cinnamon, nutmeg and salt. Stir in sweet
potatoes. Add bread cubes and stir to mix
thoroughly. Let stand for 15 min for the bread to
soak up liquid, stirring occasionally. Butter a
9x13 in baking dish. Pour bread mixture into dish,
cover rightly with aluminum foil and bake until
pudding is set in the center, 50 min to 1 hr.
Uncover baking dish and cook until browned on top
and a knife inserted in center comes out clean,
about 15 min. Serve warm, drizzled with warm maple
syrup and topped with ice cream or whipped cream.
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