What you’ll need:
Cream Cheese filling
Peel sweet potato and mash while hot. Stir in butter or margarine, sugar, cinnamon, nutmeg, cardamom, ginger, condensed milk, and evaporated milk. Mix well with an electric mixer. Add eggs one at a time and mix after each addition. Stir in orange rind and vanilla. Set aside.
Preheat Oven to 350 degrees.
Beat cream cheese with an electric mixer until smooth. Add sugar and sour cream and mix until smooth. Add half-and-half and mix until in-corporate. Add eggs one at a time, mixing after each additional. Stir in vanilla.
Lightly butter 8 1/2 – inch x 12 1/2 -inch x 2-inch-deep baking pan. Line pan with piecrust and pour potato filling over crust. Using a large spoon, ladle cream cheese filling carefully over surface of potato filling. Bake for 1 hour and 15 minutes, or until knife inserted in center comes out clean. Remove from oven and cool. Can be served warm or chilled.