Spicy Sweet Potato Praline Monkey Bread

Directions

1. Heat milk in a saucepan on low with 2 tablespoons butter until it melts. Remove from heat, add 1 /3 C brown sugar and place milk mixture in a large mixing bowl to cool to about 120 degrees . Sprinkle yeast on top. To the sweet potatoes add salt, 1/2 tablespoon ginger, 1 tsp of the spice and add to the milk-yeast mixture. Stir with a large spoon.
2. Add 2 Cups flour to bowl mixture and change to a large bread whisk. Mix in and continue to add flour in 1 /4 cup increments until dough forms a large ball. Place on floured surface and gently knead in a push away with heels of hands, fold top down rhythm for 6-8 minutes or until ball is satiny and a finger spot depressed springs back.
3. Clean bowl. Melt the rest of the butter in a small bowl in microwave for 15-20 seconds.. Grease the bowl with a small pastry brush , place dough in bowl , grease the top of the dough, cover with plastic wrap and allow to sit 1 1/2 – 2 hours to double in bulk.
4. Gently depress the dough and remove from bowl. Place on floured surface and knead for 1-2 minutes. Divide the dough using a small sharp knife until you have 32 -1 inch size pieces. Grease the inside of a 10-12 cup large bundt type pan with the melted butter and pastry brush. Combine 2 tablespoons of the melted butter in a small bowl and add 1 /3 cup brown sugar and 1/2 tablespoon ginger to make the glaze topping. Mix . Place in bottom of greased pan. Sprinkle 2 tablespoons of the pecans on top of the glaze. Combine the remaining brown sugar, spice and pecans in a small bowl. Place the rest of the melted butter in a second small bowl. Take each piece of dough and dip first into the butter and then into the nuts . Fill in pan evenly.
5. Cover with plastic wrap and allow to rise 45 minutes or until doubled in bulk. Preheat oven to 350 degrees.
6. Bake 30-40 minutes until golden and done. Remove from oven and cover with a large platter. Flip pan over while still warm so the glaze will drip down the sides. Serve immediately.