Boil the Sweet Potato until tender - about 20 to 30 minutes.
Cool, peel, mash and set aside.
Preheat oven to 350º. Line 2 ( 9-inch) Pie Plates with thin slices of Pound Cake.
Firmly press into bottom of pans.
You can use Sara Lee Pound Cake (or Deep Dish Graham Cracker Pie Crust).
In a large bowl, beat Cream Cheese until fluffy. Gradually add Sugar, mix well. Add Eggs 1 at a time, pour in Cream. Mix well. Add mashed Sweet Potato. Mix well. Stir in Lemon Extract, Vanilla Extract and Nutmeg. Mix well. Pour into Pans.
Bake 45 minutes to 1 hour or until center is almost set.
Remove from Oven and Cool at least 1 hour.