Directions

1. To prepare pudding: Combine 2 cups sweet potato, 3/4 cup water, 3 tablespoons granulated sugar, 3 tablespoons brown sugar, 1 tablespoon butter, 1 ½ teaspoons orange zest, 1/4 cup orange juice, 3/4 teaspoon lemon zest, 2 teaspoons lemon juice and 1/4 teaspoon salt in small saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the sweet potato is very tender, 15 to 25 minutes. Let cool for 5 minutes. Transfer the mixture to a food processor and puree. Transfer to a shallow pan and let cool completely, about 15 minutes in the refrigerator or 5 minutes in the freezer.
2. Meanwhile, preheat oven to 350°F. Coat a 7-by-11-inch or similar 2-quart baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
3. Whisk 6 eggs in a large bowl. Add 1 ½ cups milk, 2/3 cup condensed milk, 1 ¼ teaspoons cinnamon, 1/2 teaspoon vanilla, 1/4 teaspoon nutmeg, the sweet potato puree and the remaining 1/4 cup granulated sugar; whisk until blended. Add 8 cups bread and stir until well coated. Pour the mixture into the prepared baking dish.
4. Place the baking dish in a roasting pan. Pour enough boiling water into the roasting pan to come 1 inch up the sides of the baking dish. Carefully transfer the roasting pan to the oven. Bake the pudding until the center is no longer runny, 45 minutes to 1 hour.
5. Just before serving, prepare sauce: Combine 3 tablespoons butter, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup milk and 2 tablespoons cream in a medium saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, whisking occasionally. Add 1/3 cup pecans and 3/4 teaspoon vanilla. Cook, stirring occasionally, until thickened and golden, about 3 minutes more. Add the remaining 3/4 cup cream. Return the mixture to a boil and cook, whisking, for 1 minute. Remove from heat and whisk in the remaining 1 tablespoon butter.
6. Serve the pudding with the sauce and whipped cream, if desired.