You need to start with the pudding. For that, first preheat the oven to 400 degrees F. Take a medium baking dish and butter it with 1 tbsp. of butter. Let the bread dry at room temperature but after arranging it in a single layer in the prepared dish. Let it stay like that for couple of hours.
In the mean time, pick sweet potatoes and prick them in 4 or 5 places using a fork. Let them bake on a baking sheet. Do not put them out until they are soft. It will take around an hour of your time.
Now set the potatoes aside and let them cool so that you can handle them easily. After that, halve them lengthwise and carefully scoop meat out of the skins. Sometimes meat holds together but make sure you break it into large pieces before moving further. Now you need to tuck those pieces of sweet potatoes between the pieces of bread. Use a fork to mash them down.
Now in a large bowl, beat milk, eggs, vanilla, sugar and cinnamon together. Now pour it over bread and sweet potatoes and wait. When bread is soaked up with milk mixture then you can once again preheat the oven but this time to 375 degrees.
Now cut the remaining butter and scatter it all over the bread pudding. Bake the custard for about 40 minutes and then wait for another half an hour. After that you can serve the pudding wither warm or at room temperature.
Now for the praline sauce, you need to melt butter over medium heat. Add sugar to the butter and let it boil while keep on stirring. Add pecans and bourbon and let it mix well. Now pour this warm sauce over your baked bread pudding.