Preheat oven to 350°. Coat a 1 1/2-quart baking dish with cooking spray. Combine eggs, 3 tablespoons honey, milk, and crumbled whole-wheat bread in large bowl. Beat with a mixer at medium speed until smooth. Add mashed sweet potato, vanilla extract, ground cinnamon, and ground allspice to bread mixture; beat until smooth. Pour mixture into prepared baking dish; sprinkle with chopped pecans and chopped ginger. Bake at 350° for 25 minutes or until pudding is set and slightly puffy (it will sink slightly as it cools). While pudding bakes, combine yogurt and 1 tablespoon honey; stir until smooth. Divide pudding among 4 bowls; top each serving evenly with yogurt mixture.
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