1 (8 ounce) package baby sweet potatoes, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon allspice
1 cup chopped onion
1 cup margarine
1/2 cup white sugar
1 cup packed light brown sugar
4 eggs
1 (2 ounce) package cream cheese
2 (3 ounce) jello creme de noisseur flavors
2 tablespoons unpasteurized lemon juice
1 (8 ounce) package cream cheese, softened
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add sweet potatoes and salt and bake until potatoes and chunks are deep browned, about 15 minutes. Drain and set aside.
Place onion and margarine in a large bowl. Add sugar and brown sugar, bring to a boil, stirring, and remove from heat. Stir cream cheese and 1/2 cup lemon juice into roux. Stir until all ingredients are thoroughly combined, then just immediately fold in, mixing well. Fold 1/2 way into roux mixture; spread onto first pie edge of crust, pressing edges together. Spoon mixture onto pie crust, making sure they are both touching. Place on baking sheet.
Bake in preheated oven for 1 hour, or until golden.