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1
Heat oven to 400 F. Coat entire potato with vegetable oil, put it on a pan and bake until tender, roughly 60 minutes. Remove from oven and set aside. Allow potato to cool to the touch then remove skin and mash it into a puree. I suggest using a ricer or potato masher.
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2
Turn down oven to 350 F and place rack in the center of the oven. Butter and flour two 9 x 5 x 3 inch loaf pans.
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3
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. in a large bowl. Stir in 1/2 cup of the white chocolate chips.
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4
In another large bowl, lightly beat the eggs. Add the sugar and melted butter and combine. Add sweet potato mash, vanilla extract and brandy. If your mixture is too dry you can add up to the listed amount of water.
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5
Combine the wet and dry mixtures just until all ingredients are combined. Do not over mix.
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6
Divide mixture between the bread pans. Bake for 50-55 minutes or until a toothpick comes out clean.
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7
Meanwhile place the rest of the white chocolate chips into a heat safe bowl. Bring half of the cream to a boil in a saucepan then pour it over chocolate, whisking until chocolate is melted. Chill for 30 minutes.
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8
Pour remaining cream into a bowl and beat until soft peaks form, about 2-3 minutes. Fold this into the white chocolate mixture until combined. Chill until serving.
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9
Remove the bread from the oven, set pans on a rack and let it cool for 10-15 minutes before removing bread from pans.
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10
Slice bread and serve whipped cream white chocolate mixture as topping.
