2 sweet potatoes, peeled and cubed
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup butter, softened
1 cup heavy whipping cream
Preheat oven to 400 degrees F (200 degrees C). Place sweet potatoes in a large bowl and cover with cold water. Cover and let soak in warm water for about 20 minutes. Drain water and drain thoroughly. Drain sweet potatoes and mash them into a large mixing bowl. Mix cream cheese and softened margarine, then beat into a small bowl. Stir corn syrup or honey into a separate small bowl.
Fold cream cheese mixture into the sweet potato mixture. Spread the mixture evenly into two 8-inch prepared 9- inch round pans. Place one sheet or 9th sheet of paper over the prepared crust. Roll the dough into a cylinder and crimp edges to seal.
Bake in preheated oven for 60 minutes, until bubbly and lightly browned. Remove pan from oven and allow to cool completely.