Sweet Potato Bread Pudding With Rum Sauce

• Pudding
• 1 1/4 lbs sweet potatoes
• 2 cups raisins
• 1/4 cup dark rum
• 5 large eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 quart whipping cream
• 2 cups half-and-half
• 2 tablespoons cane syrup
• 1 tablespoon ground cinnamon
• 8 ounces French bread, torn into 1 inch pieces (1/2 loaf)
• whipped cream (to garnish)
• Rum Sauce
• 1 1/2 cups butter
• 1/4 cup dark rum
• 3 cups sifted powdered sugar
• 1 egg yolk

1. Preheat oven to 350 degrees.
2. Peel and finely chop sweet potatoes.
3. Arrange sweet potato in a steamer basket over boiling water.
4. Cover and steam 10 minutes or until tender.
5. Set aside.
6. Combine raisins and rum.
7. Set aside.
8. In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.
9. Add bread pieces, sweet potato, and raisin mixture.
10. Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
11. Bake at 350u0b0F for 1 hour or until set, covering with foil to prevent over browning, if necessary.
12. Serve warm with Rum Sauce and whipped cream.
13. For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
14. Add powdered sugar; stir with a whisk until smooth.
15. Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160u0b0F.
16. Makes 2 1/2 cups.

sweet potatoes, raisins, dark rum, eggs, granulated sugar, whipping cream, cane syrup, ground cinnamon, bread, whipped cream, sauce, butter, dark rum, powdered sugar, egg yolk

Taken from www.food.com/recipe/sweet-potato-bread-pudding-with-rum-sauce-41850 (may not work)