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1
Preheat oven to 350 degrees F. Pierce potatoes with a small knife or fork.
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2
Place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes.
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3
(Or, to microwave, pierce potatoes and place in a microwave-safe dish; microwave on high about 6 minutes per pound.)
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4
Do not overcook.
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5
Let cool.
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6
When cool enough to handle, peel potatoes then cut them into 1- to 1 1/2-inch pieces.
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7
There should be about 4 cups.
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8
Reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher.
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9
In a large bowl, combine mashed sweetpotatoes, milk, cream, sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well.
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10
Add reserved potato pieces and bread cubes; mix gently just until moistened.
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11
Pour into a buttered 11 x 7 x 2-inch baking pan.
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12
Cover with foil.
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13
Set a larger pan on middle rack of oven and place filled baking pan in it.
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14
Add enough hot water to larger pan to come halfway up the sides of the smaller pan.
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15
Bake in 350 degree F. oven until knife inserted in the center of pudding comes out clean, about 45 minutes.
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16
Remove foil and let top brown slightly, about 5 more minutes.
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17
Remove from water and cool to room temperature, or keep warm until ready to serve.
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18
Cut into squares; if desired, top each portion with a dollop of Maple Whipped Cream.
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19
In medium bowl, beat cream with an electric mixer on high speed until soft peaks form.
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20
(It helps to chill bowl and beater before whipping).
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21
Add syrup; whip until incorporated.
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22
Refrigerate until ready to serve or up to 1 hour.
