Preheat oven to 425˚F.
Place potatoes in a pot, cover with water and bring to a boil. Add salt and cook to tender.
Once cooked, drain sweet potatoes and return them to hot pot. Mash with a little stock and cream; add salt, pepper and nutmeg to taste. Keep potatoes warm by either transferring them to a slow cooker or cover the pot you have them in and place the pot in a second larger pot with a couple of inches of water and over a low flame.
In a bowl, pour enough chicken stock over the torn bread to just cover. Let soak.
Cover a large baking sheet with parchment paper.