Make sweet potato cheesecake by making a pie filling with boiled sweet potatoes, sugar, cream cheese, eggs and cream. Flavor the filling with lemon and vanilla extracts and nutmeg. Pour into a pan, and bake at 350 degrees F for about an hour. A recipe is available on FoodNetwork.com.
Boil a medium sweet potato for about 20 to 30 minutes until tender. Remove the sweet potato, and allow to cool before peeling and mashing it and setting it aside. Preheat an oven to 350 degrees F. Slice a loaf of pound cake into about 20 thin slices, and use them to line two 9-inch pie plates. Firmly press the slices into the bottom of the pan.
Beat 3 8-ounce packages of room-temperature cream cheese in a large bowl until fluffy. Add 1 cup of granulated sugar little by little while continuing to mix well. Add 3 eggs to the mixture one by one while continuing to mix well. Add 1 cup of heavy cream, mix well, then add the sweet potato mash, and mix well again. Stir in 1 teaspoon of lemon extract, 2 teaspoons of vanilla extract and 2 teaspoons of ground nutmeg.
Pour the sweet potato and cheese mixture into the cake-lined pans, and set in the oven to bake for 45 minutes to one hour, until the pie centers are nearly set. Remove from the oven, and allow to cool for at least one hour before refrigerating until ready to serve.