Preheat oven to 350 degrees F.

In iron skillet over medium heat, melt butter and add cubed sweet potatoes and water. Cover with lid and cook over medium heat 10-15 minutes, or until potatoes have softened. Drain any excess water.

For custard mixture, in large bowl, whisk together eggs, plant-based milk, turbinado sugar, maple syrup, salt, vanilla, cinnamon, nutmeg and ginger until fully combined.

To skillet, add cubed bread with sweet potatoes and gently toss to combine.

Pour custard mixture evenly over bread and sweet potatoes, ensuring all pieces are moistened.

Sprinkle pecans and dried cranberries evenly over top.

Transfer skillet to oven and bake 30 minutes, or until custard is set and top is lightly golden.

Enjoy warm on its own or topped with dairy-free whipped cream.

Store leftovers in airtight container in refrigerator up to 3 days.