Well....there are a million reciped for sweet tptato bread on line....
Could you tell if it was a yeast bread or a quick bread?
Once you figure out which bread you want to use.....then just make a bread pudding ( Ann T. recipe is great!) and I would sub brown sugar for white.....and use Ann's recipe for caramel sauce and add some dark rum before cooking.
Sweet potato muffins are yummy....I forget to make them!!
Linda C....thinking about muffins and stuff....

If you find a bread pudding recipe that you would like to try, this recipe for a topping is very good:
1c sugar
1/2c butter
1/2c heavy cream
Heat until sugar dissolves and add 1 tsp vanilla and 1T rum`or 1 tsp rum extract.
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I use it on an Apple Cake and it is one of our favorite desserts.
RL`

I don't have a Sweet Potato Bread Pudding, but you can use any bread in the Bread and Butter Pudding recipe that I use. I've made it with regular bread as well as

Here is the recipe and the recipe for the caramel sauce that Linda mentioned. The caramel sauce can be used on apple pie,

Home Cookin Chapter: Recipes From Thibeault's Table

1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

. Cut crusts from bread and spread each slice with butter. (Bread slices
can be left whole, or cut into halves, quarters or cubes.

Place bread butterd side up in a oven proof dish. (may use any shape
dish, or glass loaf pan, cutting bread to fit)

Beat the sugar and eggs together and then add the cream, vanilla and
salt.

Pour over bread and allow the bread to absorb. (make be refrigerated
at this point and baked later)

sprinkle with some white sugar and place dish into a pan of hot water
and bake in a 350 oven for 45 to 1 hour, or until pudding is set and
golden.

To make caramel sauce,

bring butter, sugars, cream and salt to a boil and then simmer for 3 or
4 minutes. Remove from heat and add the vanilla.

I know I have a recipe from our old friend, Roger, but its at home and I can't get to it until Tuesday! I'll be back to you then.

No reason not to add nuts to this sauce if you like:
BUTTER RUM SAUCE
1 cup heavy cream
3/4 cup packed light brown sugar
1 stick butter
3 TBL dark rum
1/2 tsp vanilla

Combine the cream, brown sugar & butter in a suacepan. Cook over low heat stirring frequently until themixture boils. Boil 5 minutes, stirring occasionally. Remove from the heat. Stir in the rum & vanilla.~~California Fresh

Posted by Roger_z7 (My Page) on Fri, Nov 15, 02 at 10:21
Here is a recipe that has bounced around in several newspapers before it ended up in our "daily blab". I have never seen anything like it and thought some of you might like to try it during the holidays. Looks pretty decadent.

Sweet Potato Bread Pudding w/ Whiskey Sauce

Pudding

10 slices white bread, cubed and toasted
2 cups sweet potato, peeled and cubed
4 tbs butter, melted
3/4 cup sugar, granulated
10 eggs, beaten
2 cups heavy cream OR half-and half OR milk
1 tsp vanilla
1 tsp nutmeg, ground
2 tsp cinnamon, ground

Boil potato cubes in enough water to cover until barely soft. Drain. Place sugar, nutmeg and cinnamon in a large bowl and mix. Add eggs and cream OR milk and stir. In a separate bowl, combine sweet potatoes and butter and mash together. Let cool. In a large mixer bowl, combine potato mixture, sugar mixture and vanilla. Set mixer speed on low and mix for a minute or two. FOLD in the bread cubes and let stand for 5 minutes. Coat a 9 X 13 baking dish with butter and pour mixture into it. Bake on lower rack at 250 degrees for 45 minutes to an hour. Test for doneness with toothpick.

Whiskey Sauce

2 cups sugar, confectioners
1/2 cup sugar, brown, packed
2 cups cream OR half-and-half OR evaporated milk
1/4 cup butter, unsalted, cubed
1/4 tsp vanilla
1/4 tsp nutmeg, ground
2 squares chocolate, white, optional
2 tbs whiskey, or to taste, optional

In a heavy saucepan, place cream OR milk, both types of sugar, nutmeg and vanilla. Slowly bring to a boil and simmer until volume is reduced to one half. Remove from heat and whisk in butter. Add white chocolate and stir until it melts. Add whiskey and stir. Pour sauce over pudding or over individual servings. Note: Do not reheat sauce as it will separate. Keep it warm by placing in a stainless steel bowl that is sitting in a container of hot water.