Sweet Potato Bread Pudding with Vanilla Cream Sauce

Ingredients:

5 cups torn french bread pieces
1 sweet potato
3 eggs
2 cups milk
1 cup mini marshmallows
1/2 cup chopped pecans, divided
1 tsp. pumpkin pie spice
1/2 cup sugar
1/4 cup brown sugar
2 tsp. vanilla extract
pinch of salt

Vanilla Sauce:
7 oz sweetened condensed milk
1 tsp. milk
1 tsp. lemon juice
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract

Directions:

1. Rinse sweet potato and poke holes in it using a fork. Microwave for 12 minutes, until cooked through.
2. Peel potato and place in a large bowl. Smash using a potato masher until smooth.
3. Add eggs and mix using the potato masher again. Add sugar, brown sugar, vanilla, pumpkin pie spice, and salt. Stir with a spoon.
4. Add marshmallows, 1/4 cup pecans, bread, and milk. Gently stir until combined.
5. Spray an 8 x 8 pan with non stick cooking spray. Add bread pudding mixture. Top with remaining 1/4 cup pecans.
6. Bake for 55 minutes at 325 degrees.
7. Vanilla Sauce: Whisk together all ingredients in a small bowl. Pour over warm bread pudding.