4 cups sweet potatoes, sliced
1/4 teaspoon salt
1 cup butter
4 cloves garlic, chopped
1/2 cup cold milk
1 egg
4 tablespoons grated Parmesan cheese
1 (8 ounce) package cream cheese
1/2 cup frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C).
Scoop the sweet potatoes and sprinkle salt liberally over them. In a skillet over medium heat, combine butter and garlic; saute over medium medium-low heat until softened and transparent. Mix in milk, egg and Parmesan cheese. Cook, stirring, until thickened. Remove from heat and pour into a 2 quart casserole dish.
Pour the remaining milk, egg and Parmesan cheese over the mixture, pressing gently, for thin milk. Using a fork, transfer the mixture to the prepared dish. Using a fork, spread the cream cheese over the top. Layer 1/2 of the cream cheese over the baked casserole, 1/2 over the other cream cheese, 1/2 over the cheese, and 1/2 over the other cream cheese. Repeat with the remaining 1/2 cup of cream cheese and 1/2 over the other cream cheese. Spread the remaining 1/2 of cream cheese mixture over the sponge layers.
Bake for 8 to 10 minutes in the preheated oven. Remove from the oven and sprinkle with grated Parmesan over the cake, then spread with 1/2 of the remaining pork and 1/2 of the remaining egg over the cake. Frost with additional egg mixture if desired.