• 1 medium sweet potato
• 1 loaf pound cake (about 20 thin slices)
• 3 (8 oz) packages cream cheese, at room temp.
• 1 cup granulated sugar
• 3 eggs
• 1 cup heavy cream
• 1 t. lemon extract
• 2 t. vanilla extract
• 2 t. ground nutmeg

Directions:

Boil the sweet potato until tender, about 20-30 minutes. Cool, peel, mash and then set aside. (should yield about 1 cup).

Preheat over to 350 degrees F. Line 2 pie plates (9 inches) with thin slices of pound cake. Firmly press into the bottom of pans. Set aside.

In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, one egg at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract and the nutmeg. Mix well. Pour into lined pans.

Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.