1In a small bowl, combine flour, baking powder, baking soda,salt, cinnamon and ginger. Combine sweet potatoes, sugar and brown sugar in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add oil; beat until well blended.
2Stir in chips, pecans and water. Stir in flour mixture; mix until blended. pour into greased and floured 9x13 inch pan, or 2 9 inch round pans. Bake at 350* for 35-40 min, or until pick comes out clean. Cool completely in pan, for round pans cool 10 min, before removing to cool on wire rack.
3Icing: Microwave chips and butter in a large microwave safe bowl, on medium high for 1 minute, stir, microwave at 10-20 second intervals stirring until smooth, cool to room temperature. Beat the cream cheese and sour cream into the cooled mixture,add the vanilla and almond extracts, gradually beat in the powdered sugar, makes 3 cups. Enjoy!