To Make the Cake Batter:

1. Heat your oven to 400°F. Poke holes in each of the sweet potatoes and place them on a parchment-lined baking sheet.
2. Roast the sweet potatoes for 45-60 minutes, or until a knife goes through without resistance. Remove from the oven and allow them to cool.
3. Once cooled, scoop the insides from each sweet potato. Using either a potato ricer or food processor, process the sweet potatoes until smooth.
4. Place the smooth sweet potatoes into a large bowl. Add maple syrup and stir until combined.
5. Once the potato mixture is fully cooled, heat your oven to a true 325°F. Use an oven thermometer to determine when your oven is the true temperature.
6. Sift together the all-purpose flour, cinnamon, nutmeg, cloves, kosher salt and baking soda in a medium bowl.  Set aside.
7. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix just the butter and cream cheese with your mixer until completely smooth.  Add the granulated sugar and cream until the mixture is light and fluffy.
8. Add the eggs, one at a time, mixing each egg until it is completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
9. Add the vanilla and mix thoroughly.
10. Add half of the flour mixture and mix until just combined.
11. Add all of the sweet potato/syrup mixture and mix until just combined.
12. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is even mixed.
13. Prep a 10- or 12-cup bundt pan as you normally would and add the batter to the pan.  Use a rubber spatula to even out the batter, then tap the pan on the countertop several times to remove air bubbles from the batter.
14. Bake for 55-70 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F. 

To Make the Simple Syrup:

1. Add sugar, salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.  Remove from the heat as soon as the sugar and salt are completely dissolved.
2. Add pure vanilla extract and stir to combine.
3. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack. 
4. When the cake and the simple syrup are cool, brush the simple syrup onto the cake onto the cake simple syrup on the cake and allow to cool completely.

To Make the Cinnamon Streusel:

1. Add the brown sugar, granulated sugar, flour, and salt to a medium bowl.  Stir to combine.
2. Cut the cold butter into tablespoon-sized pieces and add to the sugar mixture.  Use fingers or a pastry cutter, break up the butter pieces until they are the size of peas or larger. 
3. Spread the mixture on parchment paper on a rimmed baking sheet.
4. Bake at 325°F for 2-3 minutes, or until the flour looks dissolved.  Freeze until cool.

To Make the Maple Cream Cheese Glaze:

1. Place the cream cheese in a medium sized mixing bowl.
2. Use a hand mixer to mix the cream cheese until it is completely smooth.
3. Place the confectioner’s sugar, fine sea salt, vanilla extract, 1.5 tbsp of pure maple syrup, and 1/2 tbsp of whole milk into the mixing bowl.
4. Using a small whisk, stir gently to combine. Stir until the confectioner’s sugar no longer collects moisture from the liquids or cream cheese.
5. If necessary, add up to 1 tbsp more of whole milk, but do it 1/2 tsp at a time.
6. The final glaze should pour easily and be completely smooth.
7. Drizzle the glaze over the cake, and finish with the streusel if desired. Enjoy!